Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid‐fermented gluten‐free beverage

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|9|2032-2037

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.9, 2015-09, pp. : 2032-2037

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