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
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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, 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: |
05 Dec 2022 14:49 |
Uncontrolled Keywords: |
Gluten, Health |
BORIS DOI: |
10.7892/boris.72470 |
URI: |
https://boris.unibe.ch/id/eprint/72470 |
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