Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake

Title
Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake
Authors
Keywords
Heat treatment, Sorghum flour, Gluten free, Bread, Cake quality
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 637-644
Publisher
Elsevier BV
Online
2015-08-29
DOI
10.1016/j.lwt.2015.08.063

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