Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa
Author:
Affiliation:
1. Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
2. Food Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
Funder
German Academic Exchange Service
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2027441
Reference44 articles.
1. Biochemical and technological characterization of two C4gluten‐free cereals:Sorghum bicolorandEragrostis tef
2. Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields
3. Teff, A Rising Global Crop: Current Status of Teff Production and Value Chain
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