Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa-Reference-Cited by-同舟云学术

Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa

Published:2022-01-23 Issue:1 Volume:25 Page:144-158
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Alemneh Sendeku Takele¹^ORCID,Emire Shimelis Admassu²^ORCID,Hitzmann Bernd¹^ORCID,Zettel Viktoria¹^ORCID

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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3. Effects of variety and particles size on functional properties of Teff ( Eragrostis tef (Zucc.) Trotter) flour;Cogent Food & Agriculture;2023-08

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