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Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours
Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours
2021
Raísa Vieira Homem
Cristina Proserpio
Camilla Cattaneo
Fernanda Camboim Rockett
Helena de Oliveira Schmidt
Marina Rocha Komeroski
Alessandro de Oliveira Rios
Viviani Ruffo de Oliveira
Keywords:
Fiber
Eragrostis
Gluten
Food science
Mathematics
manihot esculenta
gluten free
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