Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset (Ensete ventricosum)

Food Research International

Volumn 89, Issue , 2016, Pages 806-811

  Bosha, Abraham ^a,b   Dalbato, Abitew Lagibo ^c   Tana, Tamado ^a   Mohammed, Wassu ^a   Tesfaye, Buzayew ^d   Karlsson, Laila M ^c,e  

^a HARAMAYA UNIVERSITY   (Ethiopia)

^b WOLAITA SODO UNIVERSITY   (Ethiopia)

^c SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^d HAWASSA UNIVERSITY   (Ethiopia)

^e LINKÖPING UNIVERSITY   (Sweden)

Author keywords

Consumer perception; Drought tolerant crop; Ethiopia; Fermented food; Indigenous crop; Kocho

Indexed keywords

CROPS; STARCH;

CONSUMER PERCEPTION; ETHIOPIA; FERMENTED FOODS; FOOD QUALITY; GENE POOLS; KOCHO; LANDRACES;

CULTIVATION;

EID: 85002245134     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.10.016     Document Type: Article

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