Influence of milling methods on the flow properties of ivory teff flour-Reference-Cited by-同舟云学术

Influence of milling methods on the flow properties of ivory teff flour

Published:2021-09-20 Issue: Volume: Page:
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Barretto Roselle¹,Buenavista Rañia Marie¹,Pandiselvam Ravi²^ORCID,Siliveru Kaliramesh¹^ORCID

Affiliation:

1. Department of Grain Science and Industry Kansas State University Manhattan Kansas USA

2. Physiology, Biochemistry and Post‐Harvest Technology Division ICAR‐Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12630

Reference56 articles.

1. Nutritional composition, physical characteristics, and health benefits of teff grain for human consumption: A review;Akansha K. S.;Journal of Pharmaceutical Innovation,2018

2. Influence of milling type on tef injera quality;Assefa Y.;Food Chemistry,2018

3. Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders;Babu K.;Journal of Dairy Science,2018

4. Teff (Eragrostis tef) processing, utilization and future opportunities: A review;Barretto R.;International Journal of Food Science & Technology,2020

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