publicações selecionadas Milk Proteins As Alternatives of Reducing Sugar in Cookies: Chemical and Technological Approaches Physico-Chemical and Sensory Evaluation of Gluten-Free Cakes Made with Teff (Eragrostis tef) New opportunities for gluten-free diet: teff (Eragrostis tef) as fiber source in baking products. International Journal of Food Science and Technology Potential of teff ( Eragrostis tef ) flour as an ingredient in gluten¿free cakes: Chemical, technological and sensory quality Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours
