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Characterization of white and red sorghum flour and their potential use for production of extrudate crisps
In the human food industry, the wheat-free market sales have increased over the years due to awareness of wheat gluten allergy and celiac disease. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. The aim of this study was to evaluate the milling process and...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7310728/ https://www.ncbi.nlm.nih.gov/pubmed/32574219 http://dx.doi.org/10.1371/journal.pone.0234940 |