Nutritional and sensory evaluation of injeras prepared from tef and Eragrostis curvula (Schrad.) Nees. flours with sorghum blends
Injera is a fermented, sour bread consumed as a staple food in Eritrea and Ethiopia. The bread can be prepared from various cereals but tef [Eragrostis tef (Zucc.) Trotter], is the most preferred ingredient. This study assessed the acceptability of injera prepared using grains of an alternative, neg...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2016-07-01
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| coleção: | Frontiers in Plant Science |
| Assuntos: | |
| Acesso em linha: | http://journal.frontiersin.org/Journal/10.3389/fpls.2016.01059/full |
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