Tef protein: Solubility characterization, in-vitro digestibility and its suitability as a gluten free ingredient

Published 2018 View Full Article

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Title
Tef protein: Solubility characterization, in-vitro digestibility and its suitability as a gluten free ingredient
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 89, Issue -, Pages 697-703
Publisher
Elsevier BV
Online
2017-11-28
DOI
10.1016/j.lwt.2017.11.053

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