Zarnkow, Martin, 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”. BrewingScience, vol. 61, no. 5/6, June 2008, pp. 94-104, https://brewingscience.de/index.php/brewingscience/article/view/491.