Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours

In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus,...

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Detalles Bibliográficos
Autores principales: Mba, Joy Chinenye, Paes, Laise Trindade, Viana, Leonara Martins, Ferreira, Ana Júlia Carmanini, Queiroz, Valéria Aparecida Vieira, Martino, Hércia Stampini Duarte, Azevedo, Luciana, de Carvalho, Carlos Wanderlei Piler, Felisberto, Mária Herminia Ferrari, de Barros, Frederico Augusto Ribeiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486629/
https://www.ncbi.nlm.nih.gov/pubmed/37685193
http://dx.doi.org/10.3390/foods12173261

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486629/
https://www.ncbi.nlm.nih.gov/pubmed/37685193
http://dx.doi.org/10.3390/foods12173261

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