New opportunities for gluten‐free diet:teff ( Eragrostis tef ) as fibre source in baking products-Reference-Cited by-同舟云学术

New opportunities for gluten‐free diet:teff ( Eragrostis tef ) as fibre source in baking products

Published:2021-10-27 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Homem Raísa V.¹^ORCID,Proserpio Cristina²^ORCID,Cattaneo Camilla²^ORCID,Rockett Fernanda C.³^ORCID,Schmidt Helena de O.³^ORCID,Komeroski Marina R.¹^ORCID,Rios Alessandro de O.³^ORCID,Pagliarini Ella²^ORCID,Oliveira Viviani Ruffo de¹⁴^ORCID

Affiliation:

1. Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil

2. Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy

3. Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil

4. Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15395

Reference37 articles.

1. Rheological properties of water insoluble date fiber incorporated wheat flour dough

2. Health benefits of dietary fiber

3. Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints

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