Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

  • Calvin Onyango - (Author)
  • Christopher Mutungi - (Author)
  • Georg Unbehend - (Author)
  • Meinolf Lindauer - (Author)

Details

Original languageEnglish
Pages (from-to)681-686
JournalLWT - Food Science and Technology
Volume44
Publication statusPublished - 2011
Peer-reviewedYes

External IDs

Scopus 78650516169

Keywords

Keywords

  • Stärke