Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance
Nataliia Hryhorenko, Urszula Krupa‐Kozak, Natalia Bączek, Bogumiła Rudnicka, Barbara Wróblewska
Topics & Concepts
Food scienceSorghumDPPHGluten freePolyphenolABTSFunctional foodChemistryHealth benefitsAntioxidantGlutenBiologyTraditional medicineAgronomyBiochemistryMedicineFood composition and propertiesAgriculture Sustainability and Environmental ImpactMicrobial Metabolites in Food Biotechnology