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...

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Hlavní autoři:	Marina Villanueva, Workineh Abebe, Sandra Pérez-Quirce, Felicidad Ronda
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-03-01
Edice:	Foods
Témata:	tef varieties in vitro starch digestibility mineral content sensory analysis
On-line přístup:	https://www.mdpi.com/2304-8158/11/7/1017
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