The effect of extrusion condition and blend proportion on the physicochemical and sensory attributes of teff-soybean composite flour gluten free extrudates
Author:
Publisher
Elsevier BV
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference46 articles.
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4. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours;Hager;J. Cereal Sci.,2012
5. Comparative study of chemical composition, pasting, thermal and functional properties of teff (Eragrostis tef) flours grown in Ethiopia and South Africa;Alemneh;Int. J. Food Prop.,2022
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