Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

This study evaluated the effect of inclusion of two types of tef flours (white and brown) at different levels (25, 50 and 100 %, total flour) on the nutritional (proximal and mineral composition), in vitro bioactive (antioxidant capacity and starch digestibility) and sensory properties of rice-tef c...

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Detalles Bibliográficos
Autores principales: Rico, Daniel, Ronda, Felicidad, Villanueva, Marina, Perez Montero, Carolina, Martin-Diana, Ana Belen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6820094/
https://www.ncbi.nlm.nih.gov/pubmed/31687488
http://dx.doi.org/10.1016/j.heliyon.2019.e02598

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6820094/
https://www.ncbi.nlm.nih.gov/pubmed/31687488
http://dx.doi.org/10.1016/j.heliyon.2019.e02598

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