Teff

Author:

Arendt Elke K.,Zannini Emanuele

Publisher

Elsevier

Reference56 articles.

1. Indigenous fermented foods involving an acid fermentation: preserving and enhancing organoleptic and nutritional qualities of fresh foods;Abdel Gadir,1996

2. Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability;Abe Be;Journal of Food Composition and Analysis,2007

3. Topical aspects of fermented foods;Adams;Trends in Food Science & Technology,1990

4. Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking;Alaunyte;Journal of Cereal Science,2012

5. TEF: Post-harvest Operations;Alemayehu,2001

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