“Quality assessment of gluten-free sorghum bread prepared with sourdough and the addition of sweet lupin flour”

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-08-30 DOI:10.1080/19476337.2024.2397022

Lemlem Birhane Gebremedihin, Workiye Getnet Abera

引用次数: 0

Abstract

This study aimed to examine the characteristics of gluten-free bread made using a combination of sorghum and sweet lupin composite flour in comparison with 100% sorghum bread. The flour ratios used...

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"用酸面团和添加甜羽扇豆粉制作的无麸质高粱面包的质量评估"

本研究旨在考察使用高粱和甜羽扇豆复合面粉制作的无麸质面包与 100% 高粱面包的特性对比。使用的面粉比例...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.