The Use of Response Surface Methodology to Optimise Malting Conditions of Tef (Eragrostis tef (Zucc.) Trotter) as a Raw Material for Gluten-free Foods and Beverages

Title:: The Use of Response Surface Methodology to Optimise Malting Conditions of Tef (Eragrostis tef (Zucc.) Trotter) as a Raw Material for Gluten-free Foods and Beverages
Document type:: Zeitschriftenaufsatz
Author(s):: Zarnkow, M., Almaguer, C., Burberg, F., Back, W., Arendt, E. K., Kreisz, S., Gastl, M.
Journal title:: Brewing Science
Year:: 2008
Journal issue:: 68
Pages contribution:: 94-104
TUM Institution:: TU München
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