Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort-Reference-Cited by-同舟云学术

Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort

Published:2017-06-01 Issue:23 Volume:65 Page:4777-4785
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Di Ghionno Lidia,Marconi Ombretta,Lee Eung Gwan¹,Rice Christopher J.¹,Sileoni Valeria^ORCID,Perretti Giuseppe

Affiliation:

1. Campden BRI, Nutfield GL55 6LD, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b01717

Reference50 articles.

1. Meussdoerffer, F.; Zarnkow, M.InHandbook of Brewing: Processes, Technology, Markets;Eßlinger, H. M., Ed.Wiley-VCH:Weinheim, Germany, 2009; pp55–60.

2. Immunological Characterization of the Gluten Fractions and Their Hydrolysates from Wheat, Rye and Barley

3. Celiac Disease Review

4. Spectrum of gluten-related disorders: consensus on new nomenclature and classification

5. Recent advances in the formulation of gluten-free cereal-based products

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