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Article

Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread

2020-01-01

Abstract excerpt

There is an increasing consumer's demand for functional gluten-free foods since products derived from gluten are involved in celiac disease in genetically susceptible persons. Sorghum is gluten-free but with nutritional and technological challenges. Sourdough fermentation can improve the technological attributes of sorghum. Moreover, incorporation of legumes can improve the cereal's quality to make a nutritionally...

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Literature Corpus work
68453811-0730-5eea-b4ae-fafa1cd52b2d
DOI
10.1016/j.lwt.2019.108769
Open publication

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Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough breadDOI 10.1016/j.lwt.2019.108769
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