Chemical composition and food uses of teff (Eragrostis tef)

Food Chemistry

Volumn 239, Issue , 2018, Pages 402-415

  Zhu, Fan ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Bread; Eragrostis tef; Gluten free; Nutritional composition; Small grain; Tef; Underutilised species; Whole grain

Indexed keywords

FOOD PRODUCTS; FOOD SUPPLY;

BREAD; ERAGROSTIS TEF; GLUTEN-FREE; NUTRITIONAL COMPOSITIONS; SMALL GRAINS; UNDERUTILISED SPECIES; WHOLE GRAINS;

NUTRITION;

CARBOHYDRATE; GLUTEN; LIPID; MINERAL; MYCOTOXIN; PHYTOSTEROL; POLYPHENOL; PROTEIN; STARCH; VITAMIN;

BEVERAGE; BREAD; COOKIE; DIETARY FIBER; ERAGROSTIS; ERAGROSTIS TEF; EXTRUDATE; FAT REPLACER; FLOUR; FOOD; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD INDUSTRY; GENETIC VARIABILITY; HEALTH FOOD; INJERA; LACTIC ACID BEVERAGE; MALT; NON SOURDOUGH BREAD; NONHUMAN; NUTRITIONAL VALUE; PASTA; PLANT GENETICS; PROTEIN CONTENT; REVIEW; SOURDOUGH BREAD; WEANING FOOD; WHOLE GRAIN; FOOD GRAIN; WHEAT;

BREAD; EDIBLE GRAIN; ERAGROSTIS; FLOUR; TRITICUM;

EID: 85021408812     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.06.101     Document Type: Review

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