Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach - Publication - Bridge of Knowledge

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Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

Abstract

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Authors (7)

  • Photo of Ana Centeno

    Ana Centeno

  • Photo of Etiene Aguiar

    Etiene Aguiar

  • Photo of Fernanda Santos

    Fernanda Santos

  • Photo of Valéria Queiroz

    Valéria Queiroz

  • Photo of Ana Conti-Silva

    Ana Conti-Silva

  • Photo of dr hab. inż Urszula KRUPA-KOZAK

    Urszula KRUPA-KOZAK dr hab. inż

  • Photo of Vanessa Capriles

    Vanessa Capriles

Cite as

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
Applied Sciences-Basel no. 11, edition 17,
ISSN: 2076-3417
ISSN:
2076-3417
Publication year:
2021
DOI:
Digital Object Identifier (open in new tab) 10.3390/app11178186
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