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Neela Satheesh & Solomon Workneh Fanta. (2018) Review on structural, nutritional and anti-nutritional composition of Teff (Eragrostis tef) in comparison with Quinoa (Chenopodium quinoa Willd.). Cogent Food & Agriculture 4:1.
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Articles from other publishers (17)
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Devanesan Arul Ananth, Vijayarahavan Mahalakshmi, Uri Yermiyahu, Ruth Van Oss Pinhasi, Liron Klipcan & Zipora Tietel. (2023) Tef and fonio‐morphology, determination of amino acids, phenolic compounds and antioxidant capacity of two gluten‐free grains. International Journal of Food Science & Technology 58:11, pages 5947-5961.
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Oluwatoyin Oluwole, Olubunmi Ibidapo, Temiloluwa Arowosola, Fatima Raji, Renata Puppin Zandonadi, Ibrahim Alasqah, Linda Heejung Lho, Heesup Han & António Raposo. (2023) Sustainable transformation agenda for enhanced global food and nutrition security: a narrative review. Frontiers in Nutrition 10.
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Masud Rana, Sabina Yasmin, Md. Sultan Mahomud, Fatehatun Noor & Md. Sazzat Hossain Sarker. (2023) Development and performance evaluation of an improved electric baking oven for baked products. Food Science & Nutrition 11:6, pages 3057-3066.
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Wani Suhana Ayoub, Insha Zahoor, Aamir Hussain Dar, Nadira Anjum, R. Pandiselvam, Salma Farooq, Alexandru Vasile Rusu, João Miguel Rocha, Monica Trif & G. Jeevarathinam. (2022) Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits. Frontiers in Nutrition 9.
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Raísa V. Homem, Cristina Proserpio, Camilla Cattaneo, Fernanda C. Rockett, Helena de O. Schmidt, Marina R. Komeroski, Alessandro de O. Rios, Ella Pagliarini & Viviani Ruffo de Oliveira. (2021)
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Raquel Viviane Haas, Raísa Vieira Homem, Deise Vitória Farias, Helena de Oliveira Schmidt, Fernanda Camboim Rockett, Janaína Guimarães Venzke, Manuela Mika Jomori, Tarso Ledur Kist, Alessandro de Oliveira Rios & Viviani Ruffo de Oliveira. (2021)
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Raisa Vieira Homem, Divair Doneda, Tarso Ledur Kist, Janaína Guimarães Venzke, Vanuska Lima da Silva & Viviani Ruffo de Oliveira. (2021) Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products. International Journal of Food Science & Technology 57:3, pages 1508-1516.
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Geovana Teixeira de Castro, Luiza Pelinson Tridapalli, Angélica Maria Delovo Fernandes, Evandro Bona, Fernanda Vitória Leimann, Adriana Aparecida Droval, Flávia Aparecida Reitz Cardoso, Leila Larisa Medeiros Marques, Nelson Consolin‐Filho & Renata Hernandez Barros Fuchs. (2021) Evaluation of the substitution of common flours for gluten‐free flours in cookies. Journal of Food Processing and Preservation 46:2.
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Maria Di Cairano, Fernanda Galgano, Roberta Tolve, Marisa Carmela Caruso & Nicola Condelli. (2018) Focus on gluten free biscuits: Ingredients and issues. Trends in Food Science & Technology 81, pages 203-212.
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Fan Zhu. (2018) Chemical composition and food uses of teff (Eragrostis tef). Food Chemistry 239, pages 402-415.
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Chonthira Sarawong, Zuleyka Rodríguez Gutiérrez, Emmerich Berghofer & Regine Schoenlechner. (2014) Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content. International Journal of Food Science & Technology 49:8, pages 1825-1833.
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