Potential of red and white whole grain sorghum flour in gluten-free breadmaking: a study on consumer acceptability.
31st EFFoST.
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| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | Parte de livro biblioteca |
| Language: | English eng |
| Published: |
2017-12-07
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| Subjects: | Alimento sem glúten, Sorghum bicolor, Panificacão, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081789 |
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