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Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend

Development of bakery products containing rice ( Oryza sativa, Linn.) and teff ( Eragrostis tef) could have potential health benefits due to their gluten free nature. Nine experimental runs were generated using custom design by JMP 8 software. The effect of two factors, rice variety (Edeget, X-jigna...

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Detalles Bibliográficos
Autores principales:	Legesse, Sintayehu, Worku, Solomon, Bultosa, Geremew
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	F1000 Research Limited 2015
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6758841/ https://www.ncbi.nlm.nih.gov/pubmed/31583076 http://dx.doi.org/10.12688/f1000research.6201.1

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