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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |