Sorghum Flour Application in Bread: Technological Challenges and Opportunities

Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of...

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Detalles Bibliográficos
Autores principales: Ari Akin, Pervin, Demirkesen, Ilkem, Bean, Scott R., Aramouni, Fadi, Boyaci, Ismail Hakkı
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407531/
https://www.ncbi.nlm.nih.gov/pubmed/36010465
http://dx.doi.org/10.3390/foods11162466

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407531/
https://www.ncbi.nlm.nih.gov/pubmed/36010465
http://dx.doi.org/10.3390/foods11162466

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