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Physico-Chemical and Sensory Evaluation of Gluten-Free Cakes Made with Teff (Eragrostis tef)
OBJECTIVES: The objective of this work was to elaborate cakes with different percentages of teff, to determine chemical, physical and sensory characteristics to evaluate teff flour potential in cakes. METHODS: Cakes formulations were compared: T1 – 100% teff flour, T2 – 75% teff flour, 12,5% rice fl...
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| Publicado no: | Curr Dev Nutr |
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| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7258115/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa052_036 |
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