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Sorghum Pasta and Noodles: Technological and Nutritional Aspects |
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| Authors: | Palavecino Pablo Martín Curti María Isabel Bustos Mariela Cecilia Penci María Cecilia Ribotta Pablo Daniel |
| Institution: | 1.CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina ;2.Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina ; |
| Abstract: | Plant Foods for Human Nutrition - Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use... |
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