frfst-2022-974588 1..14

Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads Emmanuel Anyachukwu Irondi*, Yunus Temitayo Imam and Emmanuel Oladipo Ajani Department of Biochemistry, Kwara State University, Malete, Nigeria Natural sources of hydrocolloids may serve as healthier alternatives to modified hydrocolloids as gluten replacement in gluten-free food products. In this study, the...