Effect of fermentation on nutrient composition, antinutrients, and mineral bioaccessibility of finger millet based Injera: A traditional Ethiopian food-Reference-Cited by-同舟云学术

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Effect of fermentation on nutrient composition, antinutrients, and mineral bioaccessibility of finger millet based Injera: A traditional Ethiopian food

Published:2024-08 Issue: Volume:190 Page:114635
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Endalew Helen Walle,Atlabachew Minaleshewa,Karavoltsos Sotirios,Sakellari Aikaterini,Aslam Mohamad Farshard,Allen Lara,Griffiths Howard,Zoumpoulakis Panagiotis,Kanellou Anastasia,Yehuala Tadesse Fenta,Abera Metadel Kassahun,Tenagashaw Mesfin Wogahyehu,Cherie Hirut Assaye

Publisher

Elsevier BV

Reference79 articles.

1. Food fermentation and mycotoxin detoxification: An African perspective;Adebiyi;Food Control,2019

2. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour;Adebiyi;Food Chemistry,2017

3. Fermentation of cereals and legumes: Impact on nutritional constituents and nutrient bioavailability;Adebo;Fermentation,2022

4. Fermented sprouted and unsprouted maize for ogi production;Adegbehingbe;International Journal of Advanced Research,2013

5. Agricultural innovation in sub-Saharan Africa: Experiences from multiple-stakeholder approaches;Adekunle,2012

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