Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking

Author:

Alaunyte Ieva,Stojceska Valentina,Plunkett Andrew,Ainsworth Paul,Derbyshire Emma

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference60 articles.

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2. Method 76-21.01 American Association of Cereal Chemists;AACC,2010

3. Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability;Abebe;Journal of Food Composition and Analysis,2007

4. Official Methods of Analysis;AOAC,1984

5. International Method 977.30;AOAC,1990

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