Open AccessOptimization of Baking Temperature, Time and Thickness for Production of Gluten Free Biscuits from Keyetena Teff (Eragrostis tef) Variety
Author(s) -
E Teshome,
Tola Yb,
Ali ShazaGamal Mohammed
Publication year - 2017
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000675
Subject(s) - eragrostis , food science , gluten free , production (economics) , microbiology and biotechnology , gluten , agronomy , mathematics , agricultural engineering , biology , engineering , economics , macroeconomics