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 (...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	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
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	Taylor & Francis Group 2023-12-01
سلاسل:	CyTA - Journal of Food
الموضوعات:	Blending ratio buckwheat composite flour fermentation time injera nutritional quality
الوصول للمادة أونلاين:	https://www.tandfonline.com/doi/10.1080/19476337.2023.2188058
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!