Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies
Valéria Aparecida Vieira Queiróz, Halef Dizlek, Frederico Augusto Ribeiro de Barros, F. D. Tardin, J. E. F. Figueiredo, Joseph M. Awika
Topics & Concepts
SorghumBranFood scienceGluten freeGlutenIngredientChemistryResistant starchStarchFunctional foodDietary fiberRaw materialAgronomyBiologyOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology