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Titel:

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

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Gebremariam, Mekonnen Melaku; Zarnkow, Martin; Becker, Thomas
Abstract:
The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applica...     »
Zeitschriftentitel:
Journal of food science and technology
Jahr:
2014
Band / Volume:
51
Heft / Issue:
11
Seitenangaben Beitrag:
2881--2895
Reviewed:
ja
Volltext / DOI:
doi:10.1007/s13197-012-0745-5
Print-ISSN:
0022-1155
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