Techno‐Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten‐Free Starch Source in Industrial Applications

  1. Deriu, A.G.
  2. Vela, A.J.
  3. Ronda, F.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2022

Volume: 11

Issue: 2

Type: Article

DOI: 10.3390/FOODS11020183 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

Data source: Scopus