Optimization of Baking Temperature, Time and Thickness for Production of Gluten Free Biscuits from Keyetena Teff (Eragrostis tef) Variety | Zendy

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Optimization of Baking Temperature, Time and Thickness for Production of Gluten Free Biscuits from Keyetena Teff (Eragrostis tef) Variety

Author(s) -

Ejigayehu Teshome,

Tola YB,

Ahmed Sabry 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

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