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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Hlavní autoři:	Lívia de Lacerda de Oliveira, Lícia Camargo de Orlandin, Lorena Andrade de Aguiar, Valeria Aparecida Vieira Queiroz, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho, Lúcio Flávio de Alencar Figueiredo
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-10-01
Edice:	Foods
Témata:	sorghum pasta gluten-free products antioxidant foods resistant starch overall liking grain diversity
On-line přístup:	https://www.mdpi.com/2304-8158/11/19/3124
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