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May 31, 2007Journal of Agricultural and Food Chemistry

Gluten-Free Sorghum Bread Improved by Sourdough Fermentation:  Biochemical, Rheological, and Microstructural Background

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Authors

TST. SchoberMcGill UniversitySBScott R. BeanCenter for Grain and Animal Health ResearchDBDaniel L. BoyleAgricultural Research Service

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Schober et al. (2007) studied this question.

synapsesocial.com/papers/6a6f6136a2d7cf2e39c28c79https://doi.org/10.1021/jf0704155
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Gluten‐Free Bread from Sorghum: Quality Differences Among Hybrids2005 · 277 citations
  2. 2Relationship Between Rheological Properties and Microstructural Characteristics of Nondeveloped, Partially Developed, and Developed Doughs2001 · 77 citations