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Fermentation Kinetics and Changes in Levels of Antinutrients in Pearl Millet and Pearl Millet‐Maize Composite Dough Recipes Used to Prepare Injera.

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Title: Fermentation Kinetics and Changes in Levels of Antinutrients in Pearl Millet and Pearl Millet‐Maize Composite Dough Recipes Used to Prepare Injera.
Authors: Yehuala, Tadesse Fenta1 (AUTHOR), Atlabachew, Minaleshewa2 (AUTHOR), Aslam, Mohamad Farshard3 (AUTHOR), Allen, Lara4,5 (AUTHOR), Griffith, Howard6 (AUTHOR), Ward, Jane L.7 (AUTHOR), Shewry, Peter R.7 (AUTHOR), Kanellou, Anastasia8 (AUTHOR), Gichohi‐Wainaina, Wanjiku9,10 (AUTHOR), Endalew, Helen Walle1 (AUTHOR), Abera, Metadel Kassahun1 (AUTHOR), Tenagashaw, Mesfin Wogayehu1 (AUTHOR), Gessesse, Gizaw Desta11 (AUTHOR), Cherie, Hirut Assaye1 (AUTHOR) hirutas2000@gmail.com
Source: Food Science & Nutrition. Jul2025, Vol. 13 Issue 7, p1-10. 10p.
Database: Academic Search Ultimate
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  Data: Fermentation Kinetics and Changes in Levels of Antinutrients in Pearl Millet and Pearl Millet‐Maize Composite Dough Recipes Used to Prepare Injera.
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Jul2025, Vol. 13 Issue 7, p1-10. 10p.
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        Value: 10.1002/fsn3.70598
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        Text: English
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      – TitleFull: Fermentation Kinetics and Changes in Levels of Antinutrients in Pearl Millet and Pearl Millet‐Maize Composite Dough Recipes Used to Prepare Injera.
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              Text: Jul2025
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              Y: 2025
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