1. Optimization of teff fermentation by Lactobacillus coryniformis starter culture and investigation of sorghum and buckwheat as substitute components in injera batter Open Access Author: Strobel, Scott Alan Title: Optimization of teff fermentation by Lactobacillus coryniformis starter culture and investigation of sorghum and buckwheat as substitute components in injera batter Area of Honors: Food Science Keywords: injerafermentationstarter culturesteffbuckwheatsorghumoptimizationmodified Gompertz model File: Download Strobel_Scott_injera.pdf Thesis Supervisors: Gregory Ray Ziegler, Thesis SupervisorRobert F Roberts, Thesis Honors AdvisorAli Demirci, Faculty Reader