Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

Tef [Eragrostis tef (Zucc.) Trotter] flour is a gluten-free cereal rich in fiber, minerals, vitamins, and antioxidants, which offers a promising alternative for new food development. This study investigated the effect of microwave radiation (MW) on the techno-functional, thermal, rheological and mic...

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Detalles Bibliográficos
Autores principales: Calix-Rivera, Caleb S., Villanueva, Marina, Náthia-Neves, Grazielle, Ronda, Felicidad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048664/
https://www.ncbi.nlm.nih.gov/pubmed/36981270
http://dx.doi.org/10.3390/foods12061345

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048664/
https://www.ncbi.nlm.nih.gov/pubmed/36981270
http://dx.doi.org/10.3390/foods12061345

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