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Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.
Chochkov, Rosen; Savova-Stoyanova, Daniela; Papageorgiou, Maria; Rocha, João Miguel; Gotcheva, Velitchka; Angelov, Angel.
Afiliación
  • Chochkov R; Technology of Cereals, Feed, Bakery and Confectionery Products Department, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria.
  • Savova-Stoyanova D; Technology of Cereals, Feed, Bakery and Confectionery Products Department, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria.
  • Papageorgiou M; Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece.
  • Rocha JM; LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
  • Gotcheva V; ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
  • Angelov A; Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria.
Foods ; 11(7)2022 Mar 30.
Article en En | MEDLINE | ID: mdl-35407099
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Bulgaria Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Bulgaria Pais de publicación: Suiza