Effect of refrigerated storage on some physicochemical characteristics of a <scp>teff‐based</scp> fermented beverage and the viability of the fermenting <i>Lactiplantibacillus plantarum</i> and <i>Lacticaseibacillus rhamnosus</i> used-Reference-Cited by-同舟云学术

Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

Published:2022-08-25 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Alemneh Sendeku Takele¹^ORCID,Emire Shimelis Admassu²^ORCID,Jekle Mario³,Hitzmann Bernd¹

Affiliation:

1. Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany

2. Food Engineering, Addis Ababa Institute of Technology Addis Ababa University Addis Ababa Ethiopia

3. Department of Plant‐Based Foods, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17034

Reference36 articles.

1. Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

2. Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa

3. Application of Two-Dimensional Fluorescence Spectroscopy for the On-Line Monitoring of Teff-Based Substrate Fermentation Inoculated with Certain Probiotic Bacteria

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