Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients.

Foods · 2023 · PMC10048664 · PMID 36981270

Europe PMC DOI

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a decreasing trendno p-value reported

No significant differences were observed for DB between untreated and samples treated at different conditions, in spite a decreasing trend with the MC of flour during the treatment was observed.

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