Roasted Barley Foods: Processing and Varietal Differences AffectingKoloandTihni, Traditional Grain Products in Northern Ethiopia-Reference-Cited by-同舟云学术

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Roasted Barley Foods: Processing and Varietal Differences AffectingKoloandTihni, Traditional Grain Products in Northern Ethiopia

Published:2013-03 Issue:2 Volume:58 Page:71-79
ISSN:0146-6283
Container-title:Cereal Foods World
language:en
Short-container-title:Cereal Foods World

Author:

Abraha A.¹²³,Uhlen A. K.²,Abay F.³,Sahlstrøm S.⁴,Bjørnstad Å.²

Affiliation:

1. Corresponding author.or .

2. Norwegian University of Life Sciences, Ås, Norway.

3. Mekelle University, College of Dryland Agriculture and Natural Resources, Mekelle, Ethiopia.

4. Nofima – The Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway.

Publisher

Scientific Societies

Subject

Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CFW-58-2-0071

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Ethiopian snack food (‘Kolo’): Existing knowledge and research directions on processing practices, quality and consumption;Heliyon;2024-04

2. Mineral contents of barley grains and its processed foods (kolo, porridge, bread and injera) consumed in Ethiopia;Bulletin of the Chemical Society of Ethiopia;2022-01-31

3. Evaluation of Starch Properties of Korean Barley (Hordeum vulgare L.) Cultivars;Korean Journal of Breeding Science;2019-06-01

4. Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products;Food & Function;2019

5. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends;Food Research International;2018-06

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