Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Journal of Food Science and Technology

Volumn 51, Issue 11, 2014, Pages 2881-2895

  Gebremariam, Mekonnen Melaku ^a   Zarnkow, Martin ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Brewing; Gluten free; Malting; Teff

Indexed keywords

AMINO ACIDS; BEER; FERMENTATION; GRAIN (AGRICULTURAL PRODUCT); NUTRIENTS;

AMINO ACID COMPOSITIONS; ENVIRONMENTAL CONDITIONS; ESSENTIAL AMINO ACIDS; GLUTEN-FREE; MALTING; NUTRIENT COMPOSITION; NUTRITIONAL PROFILES; TEFF;

BREWING;

EID: 84920252100     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0745-5     Document Type: Review

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