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Defining whole grain sorghum flour and water levels to improve sensory and nutr...
Centeno, Ana Carolina L.; Aguiar, Etiene; Santos, Fernanda; Queiroz, Valéria; Conti-Silva, Ana [UNESP]; Krupa-Kozak, Urszula; Capriles, VanessaMade available in DSpace on 2022-04-29T08:32:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-09-01; Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to...
Data: 2022
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Origem: Oasisbr