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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書誌詳細

主要な著者:	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
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2022-10-01
シリーズ:	Foods
主題:	sorghum pasta gluten-free products antioxidant foods resistant starch overall liking grain diversity
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/19/3124
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