TY  - JOUR 
AU  - Rico, Daniel
AU  - Ronda Balbás, María Felicidad
AU  - Villanueva Barrero, Marina
AU  - Pérez Montero, Carolina
AU  - Martín Diana, Ana Belén
PY  - 2019
SN  - 2405-8440
UR  - http://uvadoc.uva.es/handle/10324/39092
AB  - This study evaluated the effect of inclusion of two types of tef flours (white and brown) at different levels (25, 50 and 100 %, total flour) on the nutritional (proximal and mineral composition), in vitro bioactive (antioxidant capacity and starch...
LA  - eng
PB  - Elsevier
KW  - Food science
KW  - Tef
KW  - Cracker
KW  - Antioxidant activity
KW  - In vitro starch digestibility
KW  - Gluten free
TI  - Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours
DO  - 10.1016/j.heliyon.2019.e02598
ER  -