Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining Services
To create new product opportunities for sorghum in the state of Kansas, the FARMUs project had three primary pillars: Innovate, Scale, and Connect. The project aims to close the gap between industry and consumers by peaking interest in sorghum, its nutritional and sustainable benefits, and consumpti...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323003472 |