Molecular features of fermented and sprouted sorghum flours...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 09 Vol. 63; Iss. 1

Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta

Marengo, Mauro, Bonomi, Francesco, Marti, Alessandra, Pagani, Maria Ambrogina, Elkhalifa, Abd Elmoneim O., Iametti, Stefania
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Volume:
63
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.03.070
Date:
September, 2015
File:
PDF, 1.10 MB
english, 2015
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