Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread

This study evaluated the effect of addition of Brachystegia eurycoma flour (BEF), a natural source of hydrocolloids, on the physicochemical properties of whole millet flour (WMF) and the sensory attributes of its gluten-free bread. BEF and sodium carboxylmethyl cellulose (a reference hydrocolloid) w...

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Detalhes bibliográficos

Principais autores:	Irondi Emmanuel Anyachukwu, Imam Yunus Temitayo, Ajani Emmanuel Oladipo
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Sciendo 2021-06-01
coleção:	Acta Universitatis Cibiniensis. Series E: Food Technology
Assuntos:	whole millet flour brachystegia eurycoma gluten-free bread celiac disease sensory qualities
Acesso em linha:	https://doi.org/10.2478/aucft-2021-0004
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