Figure 1. Response surfaces for evaluated responses: Flavour (a), Fragility (b) and Crispiness (c) against Guar gum (GG) and Baking powder (BP). Water was fixed at 50 mL. Surfaces correspònd for white sorghum flour

From

Optimization of Gluten Free Cookies from Red and White Sorghum Flours

De Petre N., Rozycki V., De la Torre M., Erben M., Bernardi C., Osella C.

Journal of Food and Nutrition Research. 2016, 4(10), 671-676 doi:10.12691/jfnr-4-10-7