Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread

LWT

Volumn 78, Issue , 2017, Pages 296-302

  Marti, Alessandra ^a   Marengo, Mauro ^a   Bonomi, Francesco ^a   Casiraghi, Maria Cristina ^a   Franzetti, Laura ^a   Pagani, Maria Ambrogina ^a   Iametti, Stefania ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Enriched bread; Fermentation; Gluten free bread; Teff

Indexed keywords

FERMENTATION; LACTIC ACID; PHYSICOCHEMICAL PROPERTIES; PROTEINS;

ENRICHED BREAD; GLUTEN-FREE BREAD; INTACT PROTEINS; LACTIC ACID BACTERIA; MOLECULAR FEATURE; PASTING BEHAVIOR; PROTEIN NETWORK; TEFF;

FOOD PRODUCTS;

EID: 85007477373     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.12.042     Document Type: Article

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