Title:	Potential of red and white whole grain sorghum flour in gluten-free breadmaking: a study on consumer acceptability.
Authors:	CENTENO, A. C. L. S. AGUIAR, E. V. SANTOS, F. G. QUEIROZ, V. A. V. CONTI-SILVA, A. C. CAPRILES, V. D.
Affiliation:	Universidade Federal de São Paulo; Universidade Federal de São Paulo; Universidade Federal de São Paulo; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Universidade Estadual Paulista; Universidade Federal de São Paulo.
Date Issued:	2017
Citation:	In: INTERNATIONAL CONFERENCE FOOD SCIENCE AND TECHNOLOGY CHALLENGES FOR THE 21ST CENTURY - RESEARCH TO PROGRESS SOCIETY, 31., 2017. Sitges. [Abstracts]. [S. l.]: Elsevier, 2017.
Thesagro:	Sorghum bicolor Panificacão
Keywords:	Alimento sem glúten
Notes:	31st EFFoST.
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CNPMS)