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)-Reference-Cited by-同舟云学术

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)

Published:2020-12-08 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Alves Cayres Caroline¹^ORCID,Luis Ramírez Ascheri José²^ORCID,Antonieta Peixoto Gimenes Couto Maria³,Lopes Almeida Eveline³

Affiliation:

1. Graduate Program in Engineering of Chemical and Biochemical Processes School of Chemistry, Technology Center Federal University of Rio de Janeiro Rio de Janeiro/RJ Brazil

2. Embrapa Agroindústria de Alimentos Rio de Janeiro/RJ Brazil

3. School of Chemistry, Technology Center Federal University of Rio de Janeiro Rio de Janeiro/RJ Brazil

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15014

Reference64 articles.

1. Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut