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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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Détails bibliographiques
Publié dans:Curr Dev Nutr
Auteurs principaux: Oliveira, Viviani, Haas, Raquel, Komeroski, Marina, Homem, Raísa, Schmidt, Helena, Rockett, Fernanda, Farias, Deise, Kist, Tarso, Rios, Alessandro
Format: Artigo
Langue:Inglês
Publié: Oxford University Press 2020
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Accès en ligne: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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