Codi QR

Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours

ABSTRACTInjera is a staple fermented food in Ethiopia and is prepared from teff (Eragrostis teff (Zucc) Trotter). However, due to the higher price of teff recently, only middle- and high-income people can afford it. Hence, this study investigated the effect of the Blending Ratio (BR) of Teff flour (...

Descripció completa

Guardat en:
Autors principals: Sofonyas Mindesil Anberbir, Neela Satheesh, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol, Tadele Andargie Wudineh
Format: Artigo
Idioma:Inglês
Publicat: Taylor & Francis Group 2023-12-01
Col·lecció:CyTA - Journal of Food
Matèries:
Blending ratio
buckwheat
composite flour
fermentation time
injera
nutritional quality
Accés en línia:https://www.tandfonline.com/doi/10.1080/19476337.2023.2188058
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars