Roasted Barley Foods: Processing and Varietal Differences Affecting Kolo and Tihni, Traditional Grain Products in Northern Ethiopia

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Published 2013

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Publication details

Journal : Cereal foods world , vol. 58 , p. 71–79 , 2013

International Standard Numbers :
Printed : 0146-6283

Publication type : Academic article

Contributors : Abay, F.; Abraha, Addis; Bjørnstad, Åsmund; Sahlstrøm, Stefan; Uhlen, Anne Kjersti

Issue : 2

Links :
DOI : doi.org/10.1094/CFW-58-2-0071

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no