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August 30, 2024CyTA - Journal of FoodOpen Access

“Quality assessment of gluten-free sorghum bread prepared with sourdough and the addition of sweet lupin flour”

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Authors

LGLemlem Birhane GebremedihinWAWorkiye Getnet Abera

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Cite This Study

Gebremedihin et al. (2024) studied this question.

synapsesocial.com/papers/68e5a3eab6db64358753dce5https://doi.org/10.1080/19476337.2024.2397022
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Sorghum flour in breadmaking: opportunities for sorghum sourdough, gluten-free bread quality and shelf life2025 · 1 citations
  2. 2Nutritional Properties of High Protein Pancakes Using Sorghum and Sweet Lupine2024 · 1 citations
  3. 3Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties2024 · 14 citations
  4. 4Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads2024 · 2 citations
  5. 5FLOWERS QUALITY IN RELATION TO PLANTING PERIOD IN SOME HYACINTH CULTIVARS2020