Functional and Rheological Properties of Gluten-Free Flour Blends from Brown Eragrostis tef (Zucc.) Trotter and Glycine max (L.) Merr.
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| Title: | Functional and Rheological Properties of Gluten-Free Flour Blends from Brown Eragrostis tef (Zucc.) Trotter and Glycine max (L.) Merr. |
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| Authors: | Mekuria, Shewangzaw Addisu1,2 (AUTHOR), Marcinkowski, Damian2,3 (AUTHOR), Harasym, Joanna1,3,4 (AUTHOR) joanna.harasym@ue.wroc.pl |
| Source: | Molecules. Dec2025, Vol. 30 Issue 24, p4817. 17p. |
| Database: | Academic Search Ultimate |
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| ISSN: | 14203049 |
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| DOI: | 10.3390/molecules30244817 |
