Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread
Raúl Comettant‐Rabanal, Carlos Wanderlei Piler de Carvalho, José Luis Ramírez Ascheri, Davy William Hidalgo Chávez, Rogério Germani
Topics & Concepts
Food scienceAbsorption of waterExtrusionGluten freeRheologySorghumGlutenGerminationRice flourMaterials scienceChemistryAgronomyRaw materialComposite materialBiologyOrganic chemistryFood composition and propertiesPolysaccharides Composition and Applicationsbiodegradable polymer synthesis and properties