1. Physicochemical, techno‐functional and structural properties of gluten‐free crackers developed from sorghum (Sorghum bicolor (L.)) varieties. (5th May 2022) Authors: Perraulta Lavanya, J.; Gowthamraj, G.; Hemalatha, V.; Sadashiv, S.O.; Sharath, R.; Sangeetha, N. Journal: International journal of food science & technology Issue: Volume 58:Number 1(2023) Page Start: 315 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗