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Journal: Foods, 2025
Volume: 14
Number: 3113
3113
Article: Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology
Authors: by Melissa Rodríguez-España, Claudia Yuritzi Figueroa-Hernández, Mirna Leonor Suárez-Quiroz, Fátima Canelo-Álvarez, Juan de Dios Figueroa-Cárdenas, Oscar González-Ríos, Patricia Rayas-Duarte and Zorba Josué Hernández-Estrada
Link: https://www.mdpi.com/2304-8158/14/17/3113

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