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

https://www.mdpi.com/2304-8158/11/7/1012
http://www.scopus.com/inward/record.url?eid=2-s2.0-85128050313&partnerID=MN8TOARS
https://doi.org/10.3390/foods11071012

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authors

Chochkov, Rosen
Savova-Stoyanova, Daniela
Papageorgiou, Maria
Rocha, João Miguel
Gotcheva, Velitchka
Angelov, Angel

publication date

2022

published in

Foods Journal

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Digital Object Identifier (DOI)

https://doi.org/10.3390/foods11071012

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