Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids

Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), re...

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Detalles Bibliográficos
Autores principales: de Oliveira, Lívia de Lacerda, de Orlandin, Lícia Camargo, de Aguiar, Lorena Andrade, Queiroz, Valeria Aparecida Vieira, Zandonadi, Renata Puppin, Botelho, Raquel Braz Assunção, de Alencar Figueiredo, Lúcio Flávio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563424/
https://www.ncbi.nlm.nih.gov/pubmed/36230200
http://dx.doi.org/10.3390/foods11193124

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563424/
https://www.ncbi.nlm.nih.gov/pubmed/36230200
http://dx.doi.org/10.3390/foods11193124

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