What is it about?

The objectives of this work were to evaluate the chemical, technological and sensory characteristics of gluten-free cakes made with teff flour.

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Why is it important?

Researches about the technological and sensory characteristics are still scarce, especially about cakes. The use of teff flour proves to be an interesting alternative to replace conventional flours in the food of the general public and especially for people with gluten restrictions.

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This page is a summary of: Potential of teff ( Eragrostis tef ) flour as an ingredient in gluten‐free cakes: chemical, technological and sensory quality, International Journal of Food Science & Technology, November 2021, Wiley,
DOI: 10.1111/ijfs.15431.
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