Effect of grain tef [Eragrostis tef(Zucc.) Trotter] flour substitution with flaxseed on quality and functionality ofinjera-Reference-Cited by-同舟云学术

Effect of grain tef [Eragrostis tef(Zucc.) Trotter] flour substitution with flaxseed on quality and functionality ofinjera

Published:2012-10-01 Issue:2 Volume:48 Page:350-356
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Girma Tewodros¹,Bultosa Geremew,Bussa Negussie²

Affiliation:

1. Department of Food Science and Postharvest Technology; Haramaya University; P.O. Box 138; Dire Dawa, Haramaya; Ethiopia

2. Medical Faculty; Haramaya University; P.O. Box 138; Dire Dawa, Haramaya; Ethiopia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03194.x/fullpdf

Reference29 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. Ampadu , E.W. 1994 Soybean flour processing and incorporation into traditional food products: case study -Maasa Legon-Accra, Ghana Department of Nutrition and Food Science, University of Ghana

3. Impact of sourdough on the texture of bread;Arendt;Journal of Food Microbiology,2007

4. Antioxidant, antimicrobial and anti-HCV activities of lignan extracted from flaxseed;Barbary;Research Journal of Agriculture and Biological Sciences,2010

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