Adebowale, Abdul-Rasaq A.; Emmambux, Mohammad Naushad; Beukes, Mervyn; Taylor, J.R.N. (John Reginald Nuttall)
(Elsevier, 2011-11)
The protein fractions in three different teff types were studied in comparison to sorghum to explain teff’s
superior bread making quality. The proportion of aqueous alcohol-soluble teff proteinwas approx 40% and
it was ...