1. Motamedi A, Vahdani M, Baghaei H, Borghei MA. Considering the Physicochemical and Sensorial Properties of Momtaze Hamburgers Containing Lentil and Chickpea Seed Flour. Nutrition and Food Sciences Research. 2015;2(3):55-62.

2. Sabzi Belekhkanlu A, Mirmoghtadayi M, Hosseini H, Hosseini M, Ferdosi R, Shojaee Aliabadi S. Effect of Amaranth (Amaranthus hypochondriacus) Seed Flour as a Soya Protein and Bread Crumbs on Physicochemical and Sensory Properties of a Typical Meat Hamburger. Iranian Journal of Nutrition Sciences & Food Technology. 2016;11(3):115-22. [in Persian]

3. Verma AK, Rajkumar V, Kumar S. Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets. Journal of food Science and Technology. 2019;56(11):5027-3. [DOI:10.1007/s13197-019-03975-4]

4. Bahmanyar F, Hosseini SM, Mirmoghtadaie L, Shojaee-Aliabadi S. Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation. Meat science. 2021;172:108305. [DOI:10.1016/j.meatsci.2020.108305]

5. do Prado MEA, Queiroz VAV, da Veiga Correia VT, Neves EO, Roncheti EFS, Gonçalves ACA, et al. Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer. Meat science. 2019;150:93-100. [DOI:10.1016/j.meatsci.2018.12.006]

6. Öztürk-Kerimoğlu B, Kavuşan HS, Tabak D, Serdaroğlu M. Formulating reduced-fat sausages with quinoa or teff flours: effects on emulsion characteristics and product quality. Food Science of Animal Resources. 2020;40(5):710. [DOI:10.5851/kosfa.2020.e46]

7. Tefera H, Belay G, Sorrells M. Narrowing the Rift. Tef research and development. 2001.

8. Baye K. Teff: nutrient composition and health benefits. Intl Food Policy Res Inst. 2014;67.

9. Zhu F. Chemical composition and food uses of teff (Eragrostis tef). Food chemistry. 2018;239:402-15. [DOI:10.1016/j.foodchem.2017.06.101]

10. Fischer MM, Egli IM, Aeberli I, Hurrell RF, Meile L. Phytic acid degrading lactic acid bacteria in tef-injera fermentation. International Journal of Food Microbiology. 2014;190:54-60. [DOI:10.1016/j.ijfoodmicro.2014.08.018]

11. Koubová E, Mrázková M, Sumczynski D, Orsavová J. In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L. Journal of the Science of Food and Agriculture. 2018;98(8):3014-21. [DOI:10.1002/jsfa.8800]

12. Forsido SF, Rupasinghe HV, Astatkie T. Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients. International journal of food sciences and nutrition. 2013;64(8):915-20. [DOI:10.3109/09637486.2013.806448]

13. Ahmed IAM, Uslu N, Al Juhaimi F, Özcan MM, Osman MA, Alqah HA, et al. Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains. Cereal Chemistry. 2021;98(5):1027-37. [DOI:10.1002/cche.10442]

14. Mohammed MI, Mustafa AI, Osman GA. Evaluation of Wheat Breads Supplemented with Teff ('Eragrostis tef (ZUCC.') Trotter) Grain Flour. Australian Journal of Crop Science. 2009;3(4):207-12.

15. Hager A-S, Lauck F, Zannini E, Arendt EK. Development of gluten-free fresh egg pasta based on oat and teff flour. European Food Research and Technology. 2012;235(5):861-71. [DOI:10.1007/s00217-012-1813-9]

16. Ju A, Song KB. Development of teff starch films containing camu-camu (Myrciaria dubia Mc. Vaugh) extract as an antioxidant packaging material. Industrial Crops and Products. 2019;141:111737. [DOI:10.1016/j.indcrop.2019.111737]

17. Horwitz W. Official methods of analysis of AOAC International. Volume I, agricultural chemicals, contaminants, drugs/edited by William Horwitz: Gaithersburg (Maryland): AOAC International, 1997.; 2010.

18. Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, et al. Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties. Meat Sci. 2017;130:16-25. [DOI:10.1016/j.meatsci.2017.03.010]

19. Selani MM, Shirado GA, Margiotta GB, Saldaña E, Spada FP, Piedade SM, et al. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Science. 2016;112:69-76. [DOI:10.1016/j.meatsci.2015.10.020]

20. Modi V, Mahendrakar N, Rao DN, Sachindra N. Quality of buffalo meat burger containing legume flours as binders. Meat science. 2004;66(1):143-9. [DOI:10.1016/S0309-1740(03)00078-0]

21. Zamuz S, López-Pedrouso M, Barba FJ, Lorenzo JM, Domínguez H, Franco D. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential. Food Research International. 2018;112:263-73 [DOI:10.1016/j.foodres.2018.06.053]

22. R.Vakili. Determination of digestible essential amino acids concentrations in some poultry feedstuffs. Department of animal science,Islamic Azad univercity, branch of kashmar. Journal of agricultural sciences isiamic Azad University.2019;141:111737.

23. Shumoy H, Gabaza M, Vandevelde J, Raes K. Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation. Journal of Food Composition and Analysis. 2017;58:52-9. [DOI:10.1016/j.jfca.2017.01.004]

24. Shokry AM. The usage of quinoa flour as a potential ingredient in production of meat burger with functional properties. Middle East J Appl Sci. 2016;6:1128-37.

25. Ahamed NT, Singhal RS, Kulkarni PR, Pal M. Deep fat-fried snacks from blends of soya flour and corn, amaranth and chenopodium starches. Food chemistry. 1997;58(4):313-7. [DOI:10.1016/S0308-8146(96)00160-4]

26. Sheridan P, Shilton N. Analysis of yield while cooking beefburger patties using far infrared radiation. Journal of Food Engineering. 2002;51(1):3-11. [DOI:10.1016/S0260-8774(01)00029-2]