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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...
Sparad:
| I publikationen: | PLoS One |
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| Huvudupphovsmän: | , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Public Library of Science
2020
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| Ämnen: | |
| Länkar: | 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 |
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