Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread.

Adzqia, Fahrunnisa; Suwonsichon, Suntaree; Thongngam, Masubon

Adzqia, Fahrunnisa; Suwonsichon, Suntaree; Thongngam, Masubon.

Afiliação

Adzqia F; Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Suwonsichon S; Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Thongngam M; Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Foods ; 12(22)2023 Nov 13.

Article em En | MEDLINE | ID: mdl-38002171

Palavras-chave

bakery; descriptive analysis; flavor; gluten-free bread; gluten-free flour; sorghum; texture; wheat alternative; wheat substitute

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Tailândia País de publicação: Suíça

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