Pseudocereals: Teff Characteristics and Properties as Novel Food Ingredient
Author:
Publisher
Elsevier
Reference54 articles.
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4. Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera;Baye;Food Chem.,2013
5. Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility;Baye;Int. J. Food Sci. Technol.,2014
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