Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends-Reference-Cited by-同舟云学术

Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends

Published:2022-09-30 Issue:1 Volume:58 Page:493-501
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Adepehin Jemima Omonigho¹^ORCID,Enujiugha Victor N.²,Badejo Adebanjo A.²,Young Glenn M.³,Odeny Damaris Achieng⁴

Affiliation:

1. Department of Food Science and Technology University of Calabar Calabar Nigeria

2. Department of Food Science and Technology Federal University of Technology Akure Nigeria

3. Department of Food Science and Technology University of California Davis California USA

4. ICRISAT Nairobi Kenya

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16094

Reference41 articles.

1. Diet and mortality rates in Sub-Saharan Africa: Stages in the nutrition transition

2. Adepehin J.O.(2017).Sourdough fermentation of three underutilised cereals for bread making. PhD. Thesis.Federal University of Technology Akure.

3. Microbial diversity and pasting properties of finger millet (Eleusine coracana), pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor) sourdoughs

4. Adepehin J.O. Young G.M.&Feng W.(2016).Development of bread from underutilized gluten‐free cereals using sourdough technology.15th International Cereal and Bread Congress Istanbul Turkey.International Association for Cereal Science and Technology.

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