Influence of milling type on tef injera quality-Reference-Cited by-同舟云学术

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Influence of milling type on tef injera quality

Published:2018-11 Issue: Volume:266 Page:155-160
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Assefa Yoseph,Emire Shimelis,Villanueva Marina,Abebe Workineh,Ronda Felicidad

Funder

Ministerio de Economía y Competitividad

European Regional Development Fund

Consejería de Educacion (Junta de Castilla y Leon)/FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. 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

2. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours;Abebe;Carbohydrate Polymers,2015

3. Rheological and textural properties of tef [Eragrostis tef (Zucc.) Trotter] grain flour gels;Abebe;Journal of Cereal Science,2014

4. Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase;Al-Rabadi;Journal of Cereal Science,2009

5. Approved methods of analysis;American Association of Cereal Chemists (AACC),2000

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Maximizing biogas production from leftover injera: influence of yeast addition to anaerobic digestion system;Zeitschrift für Physikalische Chemie;2024-04-26

2. Standardization of teff (Eragrostis teff) injera making process conditions for better physicochemical and sensory quality;Food Science & Nutrition;2024-02-07

3. Influence of Selected Organic Acid Concentration on the Quality and Shelf Life of Teff Injera;2024

4. Sorghum Flour Application in Bread: Technological Challenges and Opportunities;Foods;2022-08-16

5. Significance of milling methods on brown teff flour, dough, and bread properties;Journal of Texture Studies;2022-03-07

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