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Browsing Research Articles (Consumer Science) by Author "Dankwa, Rita"

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The sensory profiles of flatbreads made from sorghum, cassava, and cowpea flour used as wheat flour alternatives

Dankwa, Rita; Aisala, Heikki; Kayitesi, Eugenie; De Kock, Henrietta Letitia (MDPI, 2021-12-14)

Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan ...

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