TY - JOUR AU - Villanueva Barrero, Marina AU - Abebe Zeleke, Workineh AU - Collar Esteve, Concepción AU - Ronda Balbás, María Felicidad PY - 2021 SN - 0023-6438 UR - http://uvadoc.uva.es/handle/10324/42273 AB - Tef flour has been considered a good alternative raw material to improve the quality of gluten-free bread due to its attractive nutritional profile. The influence of tef variety (DZ-Cr-37, DZ-Cr-387 and DZ-01-99) and incorporation level (100, 75 and... LA - eng PB - Elsevier KW - Tef varieties KW - Dough rheology KW - Thermal properties KW - Gluten-free bread TI - Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality DO - 10.1016/j.lwt.2020.110065 ER -