Enzymatic treatment and use of starters for the nutrient enhancement in fermented flour of red and white varieties of finger millet (Eleusine coracana)

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 5, 1999, Pages 2016-2019

  Antony, Usha ^a   Chandra, T S ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY MADRAS   (India)

Author keywords

Cellulase; Eleucine coracana; Enzymatic treatment; Finger millet fermentation; HCl mineral extractability; Hemicellulase; In vitro protein digestibility; Nutrient enhancement; Use of starters

Indexed keywords

CELLULASE; GLYCOSIDASE; HYDROCHLORIC ACID; MINERAL; PHYTATE; TANNIN; TANNIN DERIVATIVE;

ARTICLE; CEREAL; CHEMISTRY; CONTROLLED STUDY; DIGESTION; FERMENTATION; FLOUR; FOOD HANDLING; FOOD PROCESSING; HEMICELLULASE; IN VITRO STUDY; METABOLISM; METHODOLOGY; NONHUMAN; NUTRIENT; PH; SPECIES DIFFERENCE;

CELLULASE; FERMENTATION; FLOUR; FOOD HANDLING; GLYCOSIDE HYDROLASES; PANICUM; SPECIES SPECIFICITY; TANNINS;

ELEUCINE; ELEUCINE CORACANA; ELEUSINE CORACANA;

EID: 0032821910     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980564a     Document Type: Article

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