Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour-Reference-Cited by-同舟云学术

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Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour

Published:2016-01 Issue: Volume:67 Page:75-82
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Campo Eva,del Arco Lis,Urtasun Leyre,Oria Rosa,Ferrer-Mairal Ana

Funder

Aragon Government & European Social Fund

Universidad de Zaragoza

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Phytate, zinc, iron 394 and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, 395 and implications for bioavailability;Abebe;J. Food Compos. Anal.,2007

2. Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking;Alaunyte;J. Cereal Sci.,2012

3. How information about fibre (traditional and resist ant starch) influences consumer acceptance of muffins;Baixauli;Food Qual. Prefer.,2008

4. The incorporation of Teff (Eragrostis tef) in bread-making technology;Ben-Fayed;Cereal Food World,2008

5. Celiac disease;Catassi,2008

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