Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads

Tef is currently being incorporated into a wide range of foodstuff due to its high nutritional profile. This study tries to fill the information gap on the effect of tef varieties on physico-chemical, nutritional and sensorial quality of gluten-free bread. Maize starch replacement at 50, 75 and 100...

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Detalles Bibliográficos
Autores principales: Villanueva, Marina, Abebe, Workineh, Pérez-Quirce, Sandra, Ronda, Felicidad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997814/
https://www.ncbi.nlm.nih.gov/pubmed/35407103
http://dx.doi.org/10.3390/foods11071017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997814/
https://www.ncbi.nlm.nih.gov/pubmed/35407103
http://dx.doi.org/10.3390/foods11071017

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