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Academic Journal

EVALUATION OF FUNCTIONAL PROPERTIES OF PHYSICALLY TREATED SORGHUM FLOURS AND DEVELOPMENT OF GLUTEN-FREE SORGHUM BREAD.

Authors : Nagy, Róbert¹ ; Neji, Chaima¹; Remenyik, Judit²

Subjects: *BREAD; *SORGHUM; *BAKED products

Source: Journal of Microbiology, Biotechnology & Food Sciences. Dec2023/Jan2024, Vol. 13 Issue 3, p1-6. 6p.

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