
Keywords: جزء اصلی 1; Gluten-free bread; Teff; Sourdough; Sensory properties; GF; gluten-free; HPMC; hidroxypropylmethylcelullose; BF; based on flour; SDBu; buckwheat based sourdough; SDRi; rice based sourdough; SDLh; sourdough with Lactobacillus helveticus; Te-SDBu; teff +Â