Evaluation of functional properties of physically treated Sorghum flours and development of gluten-free Sorghum breads

Nagy, RóbertNeji, ChaimaGálné Remenyik, JuditSipos, Péter2023-10-162023-10-162023Journal of Microbiology, Biotechnology and Food Sciences. -13 : 3 (2023), p. 1-6. -J. Microbiol. Biotech. Food Sci. - 1338-51781338-5178https://hdl.handle.net/2437/359788Evaluation of functional properties of physically treated Sorghum flours and development of gluten-free Sorghum breadsfolyóiratcikkopen access journalhttps://ebib.lib.unideb.hu/ebib/CorvinaWeb?action=cclfind&resultview=long&ccltext=idno+BIBFORM115335AgrártudományokÉlelmiszertudományokhttps://office2.jmbfs.org/index.php/JMBFS/article/view/9959szerzőhttp://dx.doi.org/10.55251/jmbfs.99592023-10-1685179932295