Φορτώνει......

Characterization of white and red sorghum flour and their potential use for production of extrudate crisps

In the human food industry, the wheat-free market sales have increased over the years due to awareness of wheat gluten allergy and celiac disease. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. The aim of this study was to evaluate the milling process and...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:
Λεπτομέρειες βιβλιογραφικής εγγραφής
Τόπος έκδοσης:PLoS One
Κύριοι συγγραφείς: Pezzali, Julia Guazzelli, Suprabha-Raj, Anu, Siliveru, Kaliramesh, Aldrich, Charles Gregory
Μορφή: Artigo
Γλώσσα:Inglês
Έκδοση: Public Library of Science 2020
Θέματα:
Διαθέσιμο Online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7310728/
https://ncbi.nlm.nih.gov/pubmed/32574219
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0234940
Ετικέτες: Προσθήκη ετικέτας
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!