Lactic acid and volatile (C2-C6) fatty acid production in the fermentation and baking of tef (Eragrostis tef)
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 9 (1) , 91-95
- https://doi.org/10.1016/s0733-5210(89)80027-x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- The effect of fermentation on the carbohydrates in tef (Eragrostis tef)Food Chemistry, 1988
- Involvement of Lactic Acid Bacteria in the Fermentation of TEF (Eragrosfis tef), an Ethiopian Fermented FoodJournal of Food Science, 1985
- A two-step extraction procedure for concentrating acidic organic volatiles in aqueos solution prior to gas chromatographic head-space analysis, as exemplified by short-chain fatty acids produced by Bacillus cereusJournal of Microbiological Methods, 1984
- Nutritive Quality of Fermented SorghumJournal of Food Science, 1981
- Sorghum fermented kisra bread. I—nutritive value of kisraJournal of the Science of Food and Agriculture, 1979
- Carboxylic acid patterns in Ogi fermentationJournal of the Science of Food and Agriculture, 1972
- Factors Affecting Organic Acid Production by Sourdough (San Francisco) BacteriaApplied Microbiology, 1972