A Comparison of the Sensory and Nutritional Properties of Jerusalem Artichoke (Helianthus tuberosus) and Commonly-Used Flours​

Keyarra Bumgarner; Jennipher Harris; John Falls; Judy Moore

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A Comparison of the Sensory and Nutritional Properties of Jerusalem Artichoke (Helianthus tuberosus) and Commonly-Used Flours

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Description: Four types of flours will be used to prepare bread, a staple food around the world. The types of flours that will be made are wheat, as the control, Jerusalem artichoke, garbanzo bean, and potato.

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