Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids.

Autor: de Oliveira LL; Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil., de Orlandin LC; Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil., de Aguiar LA; Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil., Queiroz VAV; Embrapa Maize and Sorghum, Rodovia MG 424, km 65, Caixa Postal 151, Sete Lagoas 35701-970, MG, Brazil., Zandonadi RP; Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil., Botelho RBA; Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil., de Alencar Figueiredo LF; Department of Botany, Institute of Biology, UnB, Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Oct 08; Vol. 11 (19). Date of Electronic Publication: 2022 Oct 08.