Article ID Journal Published Year Pages File Type
10538498 Food Chemistry 2013 7 Pages PDF
Abstract
► Flour blend composition influences fermentation kinetics of sourdough injera. ► Fermentation of sourdough injera allowed degradation of α-galactosides. ► Hydrolysis of phytates depends on blend composition. ► In teff-white sorghum sourdough degradation of phytates was low.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera
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