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Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours
OBJECTIVES: This study aimed to evaluate technological parameters of high fiber and gluten-free breads made with teff (Eragrostis tef) and associated flours. METHODS: Four formulations were evaluated: T1, without teff (100% wheat flour- standard); T2, with 100% teff flour; T3, with 75% teff flour, 1...
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| Publicado no: | Curr Dev Nutr |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8182139/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab044_019 |
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