Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.

Queiroz, Valéria Aparecida Vieira; Dizlek, Halef; de Barros, Frederico Augusto Ribeiro; Tardin, Flávio Dessaune; Figueiredo, José Edson Fontes; Awika, Joseph M

Queiroz, Valéria Aparecida Vieira; Dizlek, Halef; de Barros, Frederico Augusto Ribeiro; Tardin, Flávio Dessaune; Figueiredo, José Edson Fontes; Awika, Joseph M.

Afiliación

Queiroz VAV; Brazilian Agricultural Research Corporation, Embrapa Milho E Sorgo, Sete Lagoas, MG, 35701-970, Brazil.
Dizlek H; Department of Soil & Crop Sciences, Texas A&M University, College Station, TX, 77843, USA.
de Barros FAR; Department of Soil & Crop Sciences, Texas A&M University, College Station, TX, 77843, USA. hdizlek@osmaniye.edu.tr.
Tardin FD; Department of Food Engineering, Engineering Faculty, Osmaniye Korkut Ata University, 80000, Osmaniye, Turkey. hdizlek@osmaniye.edu.tr.
Figueiredo JEF; Department of Food Technology, Federal University of Viçosa, Viçosa, MG, 36570-900, Brazil.
Awika JM; Brazilian Agricultural Research Corporation, Embrapa Milho E Sorgo, Sete Lagoas, MG, 35701-970, Brazil.

Plant Foods Hum Nutr ; 77(4): 552-559, 2022 Dec.

Article en En | MEDLINE | ID: mdl-35980500

Asunto(s)

Sorghum; Vigna; Harina/análisis; Antioxidantes; Almidón Resistente; Detergentes; Culinaria; Dieta Sin Gluten; Grano Comestible/química; Fibras de la Dieta/análisis; Fenoles

Palabras clave

Antioxidant capacity; Baking process; Bioactive compounds; Cowpea flour; Gluten-free cookie; Sorghum bran

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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Sorghum / Vigna Idioma: En Revista: Plant Foods Hum Nutr Asunto de la revista: BOTANICA / CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article

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