Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception

With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blend...

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Detalles Bibliográficos
Autores principales: Renzetti, Stefano, Aisala, Heikki, Ngadze, Ruth T., Linnemann, Anita R., Noort, Martijn W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955494/
https://www.ncbi.nlm.nih.gov/pubmed/36832764
http://dx.doi.org/10.3390/foods12040689

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955494/
https://www.ncbi.nlm.nih.gov/pubmed/36832764
http://dx.doi.org/10.3390/foods12040689

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