Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)

Food Science and Technology (Brazil)

Volumn 35, Issue 2, 2015, Pages 361-367

  Brasil, Tcherena Amorim ^a   Capitani, Caroline Dário ^b   Takeuchi, Katiuchia Pereira ^c   Ferreira, Tânia Aparecida Pinto de Castro ^d  

^a Instituto Federal Goiano IF Goiano   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c FEDERAL UNIVERSITY OF MATO GROSSO   (Brazil)

^d FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

Author keywords

Acceptability; Alternative cereal; Food stability; Gluten free products; Meat products; Roasting

Indexed keywords

PENNISETUM GLAUCUM; TRITICUM AESTIVUM;

EID: 84938409429     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.6564     Document Type: Article

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