Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls
Tainá Fernandes Drub, Fernanda G. Santos, Ana Carolina Ladeia Solera Centeno, Vanessa Dias Capriles
Topics & Concepts
AmaranthGluten freeWhole grainsSorghumYeastFood scienceStarchGlutenAgronomyMathematicsBiologyGeneticsFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology