Your institution may have access to this item. Find your institution then sign in to continue.

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

We found a match

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