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Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review
The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people w...
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| Published in: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2012
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4571201/ https://ncbi.nlm.nih.gov/pubmed/26396284 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0745-5 |
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