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Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread
This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite flours were analyzed for moisture content, co...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669940/ https://www.ncbi.nlm.nih.gov/pubmed/38002171 http://dx.doi.org/10.3390/foods12224113 |