Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 21, 2024Applied Food ResearchOpen Access

Whole grain pearl millet-based gluten-free bread: A novel alternative with nutrition and sensory appeal

View Full Paper
Ask AI
Bookmark
Share

Authors

EAEtiene Valéria de AguiarUniversidade Católica de SantosACAna Carolina Ladeia Solera CentenoFSFernanda G. SantosQueen's University Belfast

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Aguiar et al. (2024) studied this question.

synapsesocial.com/papers/6ab731e0a7ca538b97a6ed13https://doi.org/10.1016/j.afres.2024.100520
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality2017 · 42 citations
  2. 2Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread2021 · 12 citations
  3. 3Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends2022 · 20 citations
  4. 4Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits2013 · 1,118 citations