Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread
Raúl Comettant‐Rabanal, Carlos Wanderlei Piler de Carvalho, José Luis Ramírez Ascheri, Davy William Hidalgo Chávez, Rogério Germani
LWT
Concepts
Food scienceAbsorption of waterExtrusionGluten freeRheologySorghumGlutenGermination