Paste and Gel Properties andIn Vitro Digestibility of Tef [Eragrostis tef (Zucc.) Trotter] Starch
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Cited by 40 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Influence of Gaseous Ozonation on Bio-Techno-Functionality, In Vitro Nutrient Digestibility, and Molecular Properties of Red Sorghum Flour;Ozone: Science & Engineering;2023-07-30
2. Metal(loid)s Profile of Four Traditional Ethiopian Teff Brands: Geographic Origin Discrimination;Biological Trace Element Research;2023-06-28
3. Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients;Foods;2023-03-22
4. Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties;International Journal of Food Properties;2022-07-11
5. Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads;Foods;2022-03-30
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