Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics

Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein dig...

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Detalles Bibliográficos
Autores principales: Mezgebe, Abadi G., Taylor, John R. N., de Kock, Henriëtte L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7759920/
https://www.ncbi.nlm.nih.gov/pubmed/33256063
http://dx.doi.org/10.3390/foods9121749

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7759920/
https://www.ncbi.nlm.nih.gov/pubmed/33256063
http://dx.doi.org/10.3390/foods9121749

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