Tef – Cultivating a healthy gluten free lifestyle

Girma, Dejene; Tadele, Zerihun; Asefa, Kebedew (1 September 2015). Tef – Cultivating a healthy gluten free lifestyle. New Food, 18(4), pp. 59-61. Russell Publishing Limited

[img] Text
NewFood_18_59.pdf - Published Version
Restricted to registered users only
Available under License Publisher holds Copyright.

Download (3MB) | Request a copy

Originally domesticated in Ethiopia, tef is a wholegrain cereal that has become a lifestyle food alternative in the West. Its appeal is due to its gluten free qualities and its light and soft texture which can easily be combined with other cuisines. Tef products including flour, bread, cookies and the flattened bread injera can be found in organic/health food stores in Europe and the USA or can be purchased online. It is estimated that there are more than 90 restaurants in Europe providing Ethiopian cuisine, at the heart of which is injera.

Item Type:

Newspaper or Magazine Article

Division/Institute:

08 Faculty of Science > Department of Biology > Institute of Plant Sciences (IPS) > Plant Development
08 Faculty of Science > Department of Biology > Institute of Plant Sciences (IPS)

UniBE Contributor:

Kebede, Dejene Girma and Tadele, Zerihun

Subjects:

500 Science > 580 Plants (Botany)

ISSN:

1461-4642

Publisher:

Russell Publishing Limited

Language:

English

Submitter:

Peter Alfred von Ballmoos-Haas

Date Deposited:

04 Nov 2015 10:43

Last Modified:

04 Nov 2015 10:43

Uncontrolled Keywords:

Gluten, Health

BORIS DOI:

10.7892/boris.72470

URI:

https://boris.unibe.ch/id/eprint/72470

Actions (login required)

Edit item Edit item
Provide Feedback