1.
Zarnkow M, Cynthia Almaguer C, Burberg F, et al. The Use of Response Surface Methodology to Optimise Malting Conditions of Tef (Eragrostis tef (Zucc.) Trotter) as a Raw Material for Gluten-free Foods and Beverages. BrSc. 2008;61(5/6):94-104. Accessed June 18, 2026. https://brewingscience.de/index.php/brewingscience/article/view/491