Supplementation of Spirulina (Arthrospira fusiformis) and Oyster Mushroom (Pleurotus ostreatus) at Different Fermentation Stages of Injera, an Ethiopian Fermented Flatbread, Influences Its Nutritional Content, Antioxidant Properties, and Sensory Characteristics

Autor: Zenebe, Awoke1 (AUTHOR), Tizazu, Abegaz2 (AUTHOR), Ogato, Tadesse1 (AUTHOR), Tadesse, Abebe1 (AUTHOR), Tesfaye, Belayhun2 (AUTHOR), Tesfaw, Asmamaw2 (AUTHOR) asmamawtesfaw@dbu.edu.et, Hebishy, Essam (AUTHOR) ehebishy@wiley.com
Zdroj: Journal of Food Processing & Preservation. 12/3/2024, Vol. 2024, p1-14. 14p.
Databáze: Business Source Ultimate
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