Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls

Publication date: Available online 14 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tainá Fernandes Drub, Fernanda Garcia dos Santos, Ana Carolina Ladeia Solera Centeno, Vanessa Dias Capriles
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research