Using white sorghum flour for gluten-free breadmaking

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 4, 2012, Pages 491-497

  Velázquez, Noemí ^a   Sánchez, Hugo ^a   Osella, Carlos ^a   Santiago, Liliana G ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Bread; Gluten free; Sorghum

Indexed keywords

DRUG DERIVATIVE; HYDROXYPROPYLMETHYLCELLULOSE; METHYLCELLULOSE; STARCH; WATER;

ARTICLE; BREAD; FLOUR; FOOD HANDLING; GLUTEN FREE DIET; HUMAN; PLANT SEED; SORGHUM;

BREAD; DIET, GLUTEN-FREE; FLOUR; FOOD TECHNOLOGY; HUMANS; METHYLCELLULOSE; SEEDS; SORGHUM; STARCH; WATER;

EID: 84861039080     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.636734     Document Type: Article

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