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This work studies the influence of the addition of teff flour (5, 10 and 20%) and different dried (buckwheat or rice) or fresh (with Lactobacillus helveticus) sourdoughs on the sensory quality and consumer preference of GF breads. A set of 10 GF breads combining these ingredients was submitted to sensory descriptive analysis performed by a trained panel. The four breads with the most promising sensory...
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