Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads.

dc.contributorLÍVIA DE LACERDA DE OLIVEIRA, Universidade de Brasília; GUILHERME THEODORO DE OLIVEIRA, Universidade de Brasília; ERNANDES RODRIGUES DE ALENCAR, Universidade Federal de Viçosa; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; LÚCIO FLAVIO DE ALENCAR FIGUEIREDO, Universidade de Brasília.
dc.creatorOLIVEIRA, L. de L. de
dc.creatorOLIVEIRA, G. T. de
dc.creatorALENCAR, E. R. de
dc.creatorQUEIROZ, V. A. V.
dc.creatorFIGUEIREDO, L. F. de A.
dc.date.accessioned2022-05-25T17:48:55Z
dc.date.accessioned2022-10-12T07:38:40Z
dc.date.available2022-05-25T17:48:55Z
dc.date.available2022-10-12T07:38:40Z
dc.date.created2022-05-25T17:48:55Z
dc.date.issued2022
dc.identifierLWT. Food Science and Technology, 153, 112407, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1135097
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4090278
dc.languageen
dc.rightsopenAccess
dc.subjectGrain diversity
dc.subjectAntioxidant foods
dc.subjectAcceptance drivers
dc.subjectFlour trait
dc.titlePhysical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads.
dc.typeArtículos de revistas


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