Teff Grain-Based Functional Food for Prevention of Osteoporosis: Sensory Evaluation and Molecular Docking Approach
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-022-01012-y.pdf
Reference20 articles.
1. Cauley JA (2013) Osteoporosis. Women Health 929–942. https://doi.org/10.1016/b978-0-12-384978-6.00061-3
2. Brouns F, Vermeer C (2000) Functional food ingredients for reducing the risks of osteoporosis. Trends Food Sci Technol 11(1), 0–33. https://doi.org/10.1016/s0924-2244(99)00052-7
3. Nordin BE (1997) Calcium and osteoporosis. Nutrition (Burbank, Los Angeles County, Calif.) 13(7–8):664–686. https://doi.org/10.1016/s0899-9007(97)83011-0
4. Tucker KL (2009) Osteoporosis prevention and nutrition. Curr Osteoporos Rep 7(4):111–117. https://doi.org/10.1007/s11914-009-0020-5
5. Abebaw Tsegaye G (2020) The study of functional and rheological properties of Teff [Eragrostis Teff (Zucc.) trotter] grain flour varieties. Int J Food Eng 4(1):1–8. https://doi.org/10.11648/j.ijfet.20200401.11
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