Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals.
Curti MI, Palavecino PM, Savio M, Baroni MV, Ribotta PD
Published: 26 August 2023
in Foods (Basel, Switzerland)
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Optimization of tannin-containing sorghum bran addition to gluten-free bread.
Ardoin R, Smith B, Bean S, Aramouni F
Published: 31 January 2023
in Journal of food science
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Sorghum Flour Application in Bread: Technological Challenges and Opportunities.
Ari Akin P, Demirkesen I, Bean SR, Aramouni F, Boyaci IH
Published: 27 August 2022
in Foods (Basel, Switzerland)
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