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Journal: Foods, 2022
Volume: 11
Number: 3124
3124
Article: Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids
Authors: by Lívia de Lacerda de Oliveira, Lícia Camargo de Orlandin, Lorena Andrade de Aguiar, Valeria Aparecida Vieira Queiroz, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho and Lúcio Flávio de Alencar Figueiredo
Link: https://www.mdpi.com/2304-8158/11/19/3124

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