Teff – a valuable gluten-free cereal

K Bogaczynski, Teff - zboze afrykanskie, z ktorego wyrabia sie indzere Przegląd Piekarski i Cukierniczy. ,vol. 51, pp. 28- 29 ,(2007)

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Senayit Yetneberk, Henriette L. de Kock, Lloyd W. Rooney, John R. N. Taylor, Effects of Sorghum Cultivar on Injera Quality Cereal Chemistry. ,vol. 81, pp. 314- 321 ,(2004) , 10.1094/CCHEM.2004.81.3.314

M. M. Moore, B. Juga, T. J. Schober, E. K. Arendt, Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread Cereal Chemistry. ,vol. 84, pp. 357- 364 ,(2007) , 10.1094/CCHEM-84-4-0357

A.D. Zewdu, W.K. Solomon, Moisture-Dependent Physical Properties of Tef Seed Biosystems Engineering. ,vol. 96, pp. 57- 63 ,(2007) , 10.1016/J.BIOSYSTEMSENG.2006.09.008

Jonathan I. Robison, Karen Wolfe, Lisa Edwards, Holistic Nutrition: Nourishing the Body, Mind, and Spirit: Complementary Health Practice Review. ,vol. 9, pp. 11- 20 ,(2004) , 10.1177/1076167503252945

MULATU GELETA, ZEMEDE ASFAW, ENDASHAW BEKELE, AWEGECHEW TESHOME, Edible oil crops and their integration with the major cereals in North Shewa and South Welo, Central Highlands of Ethiopia: an ethnobotanical perspective Hereditas. ,vol. 137, pp. 29- 40 ,(2002) , 10.1034/J.1601-5223.2002.1370105.X

Liesbeth Spaenij-Dekking, Yvonne Kooy-Winkelaar, Frits Koning, The Ethiopian Cereal Tef in Celiac Disease The New England Journal of Medicine. ,vol. 353, pp. 1748- 1749 ,(2005) , 10.1056/NEJMC051492

Elena Yazynina, Madelene Johansson, Margaretha Jägerstad, Jelena Jastrebova, Low folate content in gluten-free cereal products and their main ingredients Food Chemistry. ,vol. 111, pp. 236- 242 ,(2008) , 10.1016/J.FOODCHEM.2008.03.055

Marco Gobbetti, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Maria De Angelis, Sourdough lactobacilli and celiac disease Food Microbiology. ,vol. 24, pp. 187- 196 ,(2007) , 10.1016/J.FM.2006.07.014