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Physico-Chemical and Sensory Evaluation of Gluten-Free Cakes Made with Teff (Eragrostis tef)
Physico-Chemical and Sensory Evaluation of Gluten-Free Cakes Made with Teff (Eragrostis tef)
2020
Viviani Ruffo de Oliveira
Raquel Haas
Marina Rocha Komeroski
Raísa Vieira Homem
Helena de Oliveira Schmidt
Fernanda Camboim Rockett
Deise Farias
Tarso B. L. Kist
Alessandro de Oliveira Rios
Keywords:
Eragrostis
Chemistry
gluten free
Food science
Gluten
Starch
Ethics committee
MICROBIOLOGY PROCEDURES
manihot esculenta
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