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

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Title: Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends.
Authors: Adepehin, Jemima Omonigho; Enujiugha, Victor N.; Badejo, Adebanjo A.; Young, Glenn M.; Odeny, Damaris Achieng
Publication: International Journal of Food Science & Technology, 2023, Vol 58, Issue 1, p493
ISSN: 0950-5423
Publication type: Academic Journal
DOI: 10.1111/ijfs.16094