Você está em: Start > Publications > View > Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Map of Premises

Publication

Publications

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Title

Type

Article in International Scientific Journal

Date

2022-03-22

Title

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Type

Article in International Scientific Journal

Year

2022-03-22

Authors

João Rocha

(Author)

FEUP

View Personal Page You do not have permissions to view the institutional email. Search for Participant Publications Without AUTHENTICUS Without ORCID

Journal

Title: FoodsImported from Authenticus Search for Journal Publications

Publisher: MDPI

Other information

DOI: 10.3390/foods11071012

Type (Professor's evaluation): Scientific

Documents

File name	Description	Size
Rocha 2022-03-30, Foods (11) 1012 (Teff-based sourdoughs)		2054.42 KB

Related Publications

Trace Elements as Contaminants and Nutrients (2022)
Another Publication in an International Scientific Journal
Couto, C; Pinto, E; Agostinho Almeida

The Role of Local Seasonal Foods in Enhancing Sustainable Food Consumption: A Systematic Literature Review (2021)
Another Publication in an International Scientific Journal
Vargas, AM; de Moura, AP; Deliza, R; Cunha, LM

The Motivations for Consumption of Edible Insects: A Systematic Review (2022)
Another Publication in an International Scientific Journal
Florenca, SG; Guine, RPF; Goncalves, FJA; Barroca, MJ; Ferreira, M; Costa, CA; Correia, PMR; Cardoso, AP; Campos, S; Anjos, O; Cunha, LM

The Impact of Different Closures on the Flavor Composition of Wines during Bottle Aging (2021)
Another Publication in an International Scientific Journal
Furtado, I; Lopes, P; Oliveira, AS; Amaro, F; Maria de Lourdes Bastos; Cabral, M; de Pinho, PG; Pinto, J