Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads
Author:
de Oliveira Lívia de Lacerda,
de Oliveira Guilherme Theodoro,
de Alencar Ernandes RodriguesORCID,
Queiroz Valeria Aparecida VieiraORCID,
de Alencar Figueiredo Lúcio Flávio
Cited by
21 articles.
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