Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties

Current gluten-free products often have nutritional inadequacies. Teff is generating a growing interest for its excellent nutritional value. In this study, the effects of teff enrichment of extruded gluten-free breakfast cereals based on rice flour and two process parameters—feed moisture and temper...

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Detalles Bibliográficos
Autores principales: Caporizzi, Rossella, Schönlechner, Regine, D’amico, Stefano, Severini, Carla, Derossi, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914447/
https://www.ncbi.nlm.nih.gov/pubmed/36766138
http://dx.doi.org/10.3390/foods12030609

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914447/
https://www.ncbi.nlm.nih.gov/pubmed/36766138
http://dx.doi.org/10.3390/foods12030609

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