The use of response surface methodology to optimise malting conditions of tef (Eragrostis tef (zucc.) trotter) as a raw material for gluten-free foods and beverages

BrewingScience

Volumn 61, Issue 5-6, 2008, Pages 94-104

  Zarnkow, M ^a,b   Almaguer, C ^c   Burberg, F ^a   Back, W ^a   Arendt, E K ^b   Kreisz, S ^a   Gastl, M ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c JACOBS UNIVERSITY BREMEN   (Germany)

Author keywords

Ereal; Gluten free; Malt; Response surface technology; Tef

Indexed keywords

EREAL; GLUTEN-FREE; MALT; RESPONSE SURFACE; TEF; CEREAL;

AMYLASES; GELATION; VEGETATION; VISCOSITY;

SURFACE PROPERTIES;

AVENA; ERAGROSTIS; ERAGROSTIS TEF; HORDEUM; POACEAE; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 77955510795     PISSN: 18665195     EISSN: 16132041     Source Type: Journal    
DOI: None     Document Type: Article

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