Effect of processing on the nutritional and anti-nutritional content of improved sorghum (Sorghum Bicolor L. Moench) breeds as a teff (eragrostis teff) substitute in injera making
Teff, a gluten-free grain, is a staple in Ethiopian cuisine, primarily used to make injera. Recently, underutilized crops like sorghum have gained increased interest in the injera production. The goal of this study is to evaluate the effect of processing on the nutritional composition and anti-nutri...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Taylor & Francis Group
2025-12-01
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| Col·lecció: | Cogent Food & Agriculture |
| Matèries: | |
| Accés en línia: | https://www.tandfonline.com/doi/10.1080/23311932.2025.2579352 |
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