The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives

Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the search for wheat flour alternatives. To extend the use...

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Detalles Bibliográficos
Autores principales: Dankwa, Rita, Aisala, Heikki, Kayitesi, Eugenie, de Kock, Henriette L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701489/
https://www.ncbi.nlm.nih.gov/pubmed/34945646
http://dx.doi.org/10.3390/foods10123095

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701489/
https://www.ncbi.nlm.nih.gov/pubmed/34945646
http://dx.doi.org/10.3390/foods10123095

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