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Author Response for "potential of Teff (eragrostis Tef) Flour As an Ingredient in Gluten-Free Cakes: Chemical, Technological and Sensory Quality"

Raquel Viviane Haas,Raisa Vieira Homem,Deise Vitoria Farias,Helena de Oliveira Schmidt,Fernanda Camboim Rockett,Janaina Guimaraes Venzke,Manuela Mika Jomori,Tarso Ledur Kist,Alessandro de Oliveira Rios,Viviani Ruffo de Oliveira

International Journal of Food Science & Technology（2021）

引用 3|浏览0
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关键词
Edible grain,flour,gluten-free,physical analysis,proximate composition,teff grains
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