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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.
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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  Data: Functional and Rheological Properties of Gluten-Free Flour Blends from Brown Eragrostis tef (Zucc.) Trotter and Glycine max (L.) Merr.
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  Data: <searchLink fieldCode="JN" term="%22Molecules%22">Molecules</searchLink>. Dec2025, Vol. 30 Issue 24, p4817. 17p.
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        Value: 10.3390/molecules30244817
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      – Code: eng
        Text: English
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      – TitleFull: Functional and Rheological Properties of Gluten-Free Flour Blends from Brown Eragrostis tef (Zucc.) Trotter and Glycine max (L.) Merr.
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              Text: Dec2025
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