Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics

Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein dig...

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Hlavní autoři:	Abadi G. Mezgebe, John R. N. Taylor, Henriëtte L. de Kock
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2020-11-01
Edice:	Foods
Témata:	amylopectin descriptive sensory profiling flatbread injera protein digestibility sorghum sourdough
On-line přístup:	https://www.mdpi.com/2304-8158/9/12/1749
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