Impact of the Variety of Tef [<i>Eragrostis tef</i> (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...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
MDPI AG
2022-03-01
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| Цуврал: | Foods |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.mdpi.com/2304-8158/11/7/1017 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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