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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Gebremariam, M. M.; Hassani, A.; Zarnkow, M.; Becker, T. 
Titel:
Investigation of fermentation conditions for teff (Eragrostis tef) malt-wort by Lactobacillus amylolyticus 
Abstract:
Teff is nutritious and gluten-free low risk cereal with the potential as an alternative raw material for gluten-free foods and beverages. The aim of the research was to investigate optimal fermentation conditions for teff malt-wort to be fermented by Lactobacillus amylolyticus. The experimental design and statistical analysis were performed using Design Expert statistical software. High lactic acid formation was observed between 42 and 48 degrees C. An increase and a decrease in temperature beyo...    »
 
Zeitschriftentitel:
Lwt-Food Science and Technology 
Jahr:
2015 
Band / Volume:
61 
Heft / Issue:
Seitenangaben Beitrag:
164-171 
Print-ISSN:
0023-6438 
Hinweise:
Gebremariam, Mekonnen M. Hassani, Ahmed Zarnkow, Martin Becker, Thomas 1096-1127