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 ...