Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach.

dc.contributorANA CAROLINA L. CENTENO, Universidade Federal de São Paulo; ETIENE AGUIAR, Universidade Federal de São Paulo; FERNANDA SANTOS, Universidade Federal de São Paulo; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; ANA CONTI-SILVA, Universidade Estadual Paulista; URSZULA KRUPA-KOZAK, Polish Academy of Sciences; VANESSA CAPRILES, Universidade Federal de São Paulo.
dc.creatorCENTENO, A. C. L.
dc.creatorAGUIAR, E.
dc.creatorSANTOS, F.
dc.creatorQUEIROZ, V. A. V.
dc.creatorCONTI-SILVA, A.
dc.creatorKRUPA-KOZAK, U.
dc.creatorCAPRILES, V.
dc.date.accessioned2021-09-06T13:03:01Z
dc.date.accessioned2022-10-12T04:10:33Z
dc.date.available2021-09-06T13:03:01Z
dc.date.available2022-10-12T04:10:33Z
dc.date.created2021-09-06T13:03:01Z
dc.date.issued2021
dc.identifierApplied Sciences, v. 11, 8186, 2021.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1134068
dc.identifierhttps://doi.org/10.3390/app11178186
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4085831
dc.languageen
dc.rightsopenAccess
dc.subjectWhole grains
dc.subjectSensory acceptance
dc.subjectMultiple factor analysis
dc.titleDefining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach.
dc.typeArtículos de revistas


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