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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...

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Detalles Bibliográficos
Autores principales: Pezzali, Julia Guazzelli, Suprabha-Raj, Anu, Siliveru, Kaliramesh, Aldrich, Charles Gregory
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
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

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