The suitability of teff flour in bread, layer cakes, cookies and biscuits

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 7, 2013, Pages 877-881

  Coleman, Jennifer ^a   Abaye, A O ^a   Barbeau, William ^b   Thomason, Wade ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b Department of Human Nutrition Foods and Exercise ^*  (United States)

Author keywords

Alternative grain crop; Ethiopian staple; Gluten free; Protein; Whole grain

Indexed keywords

ARTICLE; BREAD; COLOR; COOKING; DIET; ERAGROSTIS; FLOUR; FOOD HANDLING; HUMAN; MECHANICAL STRESS; PLANT SEED; STANDARD; TASTE; WHEAT;

BREAD; COLOR; COOKING; DIET; ERAGROSTIS; FLOUR; FOOD TECHNOLOGY; HUMANS; SEEDS; STRESS, MECHANICAL; TASTE; TRITICUM;

EID: 84885413056     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.800845     Document Type: Article

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