Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour

In recent years, many efforts are being made to produce tef-based food for its nutritive and health-promoting advantages. Tef grain is always whole milled because of its tiny grain size and whole flours contain bran (pericarp, aleurone, and germ) where major non-starch lipids could be deposited alon...

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Detalles Bibliográficos
Autores principales: Abebe, Workineh, Náthia-Neves, Grazielle, Calix-Rivera, Caleb S., Villanueva, Marina, Ronda, Felicidad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005227/
https://www.ncbi.nlm.nih.gov/pubmed/36903544
http://dx.doi.org/10.3390/molecules28052298

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005227/
https://www.ncbi.nlm.nih.gov/pubmed/36903544
http://dx.doi.org/10.3390/molecules28052298

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