Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour)

Autor:	Eveline Lopes Almeida, Maria Antonieta Peixoto Gimenes Couto, José Luis Ramírez Ascheri, Caroline Alves Cayres
Rok vydání:	2020
Předmět:	Ingredient biology Chemistry General Chemical Engineering Pomace Gluten free General Chemistry Food science Orange (colour) Sorghum biology.organism_classification Whole grains Food Science
Zdroj:	Journal of Food Processing and Preservation. 45
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.15014
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::38a760b3e1fed727dd31a22c4edf163b https://doi.org/10.1111/jfpp.15014 Zobrazit plný text záznamu