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