Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid-fermented gluten-free beverage

International Journal of Food Science and Technology

Volumn 50, Issue 9, 2015, Pages 2032-2037

  Gebremariam, Mekonnen M ^a,b   Abegaz, Kebede ^b   Zarnkow, Martin ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b HAWASSA UNIVERSITY   (Ethiopia)

Author keywords

Extract; Fermentable sugar; Mashing; Teff malt

Indexed keywords

ALCOHOLIC BEVERAGES; ENZYMES; GELATION; LACTIC ACID; SUGARS;

ERAGROSTIS TEF; EXTRACT; FERMENTABLE SUGARS; FERMENTED BEVERAGES; FREE AMINO NITROGENS; GLUTEN-FREE BEVERAGES; MASHING; TEFF MALT;

C (PROGRAMMING LANGUAGE);

ERAGROSTIS TEF;

EID: 84939264831     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12854     Document Type: Article

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