Fermentation of Seeds of Teff (Eragrostis teff), Grass-pea (Lathyrus sativus), and Their Mixtures: Aspects of Nutrition and Food Safety

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 5, 2004, Pages 1163-1169

  Yigzaw, Yirgalem ^a   Gorton, Lo ^a   Solomon, Theodoros ^b   Akalu, Girma ^c  

^a LUND UNIVERSITY   (Sweden)

^b ADDIS ABABA UNIVERSITY   (Ethiopia)

^c ETHIOPIAN PUBLIC HEALTH INSTITUTE   (Ethiopia)

Author keywords

Biosensor; Chromatography; Fermentation; Grass pea; ODAP

Indexed keywords

3 OXALYLAMINOALANINE; AMINO ACID; ESSENTIAL AMINO ACID; NEUROTOXIN; TOXIN;

ARTICLE; ASPERGILLUS ORYZAE; ELECTROCHEMICAL ANALYSIS; ERAGROSTIS; ERAGROSTIS TEFF; FERMENTATION; FOOD SAFETY; LACTOBACILLUS PLANTARUM; LATHYRUS; LATHYRUS SATIVUS; NUTRITIONAL VALUE; ONLINE ANALYSIS; PH; PLANT SEED; REFRACTION INDEX; RHIZOPUS; RHIZOPUS OLIGOSPORUS; ROOM TEMPERATURE; SOLID STATE;

ASPERGILLUS; ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS); ERAGROSTIS; ERAGROSTIS TEF; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LATHYRUS; LATHYRUS SATIVUS; PISUM SATIVUM; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS;

EID: 1542286948     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034742y     Document Type: Article

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