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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |