Instituto de Agroquímica y Tecnología de los Alimentos -ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2021

  1. Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

    LWT, Vol. 135

2015

  1. Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

    European Food Research and Technology, Vol. 241, Núm. 4, pp. 469-478

  2. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

    Carbohydrate Polymers, Vol. 115, pp. 260-268

  3. Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

    Journal of Cereal Science, Vol. 64, pp. 139-146