Work

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

Year: 2016

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2016.12.042

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

Institution: University of Milan

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W2563020167

FWCI: 5.457

Cites: 41

Cited by: 45

Related to: 10