Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking
Gluten-free flour blends, consisting of quinoa and sorghum flours, were used in the present study to prepare sourdough samples, which were characterized in terms of physical–chemical properties, the thermo-mechanical behavior of dough and bread making performance. The quinoa–sorghum flour blends (10...
Furkejuvvon:
| Váldodahkkit: | , , , , |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
MDPI AG
2025-05-01
|
| Ráidu: | Applied Sciences |
| Fáttát: | |
| Liŋkkat: | https://www.mdpi.com/2076-3417/15/10/5468 |
| Fáddágilkorat: |
Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!
|