Recent Trends in the Formulation of Gluten-Free Sorghum Products-Reference-Cited by-同舟云学术

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Recent Trends in the Formulation of Gluten-Free Sorghum Products

Published:2017-11-27 Issue:4 Volume:16 Page:311-325
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Adiamo Oladipupo Q.¹,Fawale Olumide S.²,Olawoye Babatunde³^ORCID

Affiliation:

1. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia

2. Nigerian Institute for Oceanography and Marine Research, Lagos, Nigeria

3. Department of Food Science and Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2017.1388896

Reference83 articles.

1. A reassessment of sorghum for lager-beer brewing

2. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

3. Sorghum phytochemicals and their potential impact on human health

4. Natural Occurrence of Mycotoxins in Staple Cereals from Ethiopia

5. Effect of high pressure processing on wheat dough and bread characteristics

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sorghum starch review: Structural properties, interactions with proteins and polyphenols, and modification of physicochemical properties;Food Chemistry;2024-05

2. Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties;International Journal of Food Science & Technology;2024-01-19

3. Development and sensory properties of extruded sorghum-based gluten-free pasta;Food and Feed Research;2024

4. Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining Services;Journal of Agriculture and Food Research;2023-12

5. The sensory profiles and preferences of gluten-free cookies made from alternative flours sourced from Indonesia;International Journal of Gastronomy and Food Science;2023-09

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