1.
Zarnkow M, Cynthia Almaguer C, Burberg F, Back W, Arendt EK, Kreisz S, 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 [Internet]. 2008 Jun. 30 [cited 2026 Jun. 18];61(5/6):94-104. Available from: https://brewingscience.de/index.php/brewingscience/article/view/491