Work

Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum ( Sorghum bicolor L. Moench) and a sprouted legume ( Phaseolus lunatus L.)

Year: 2024

Type: article

Source: Food Science and Technology International

DOI: 10.1177/10820132241289157

Authors: Adedoyin I. Adebayo, Adebola O. Oladunjoye

Institution: University of Ibadan

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4403403920

FWCI: 0.914

Cites: 48

Cited by: 4

Related to: 10