A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera

Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction...

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Detalles Bibliográficos
Autores principales: Mengesha, Yizengaw, Tebeje, Alemu, Tilahun, Belay
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8970856/
https://www.ncbi.nlm.nih.gov/pubmed/35368804
http://dx.doi.org/10.1155/2022/4419955

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8970856/
https://www.ncbi.nlm.nih.gov/pubmed/35368804
http://dx.doi.org/10.1155/2022/4419955

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