Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours.
Saved in:
| Title: | Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours. |
|---|---|
| Authors: | Cherinet, Yengus Lake1 (AUTHOR), Tenagasahw, Mesfin Wogayehu1,2 (AUTHOR), Ambaw, Birhanu Ayitegeb1,2 (AUTHOR), Asemu, Aynadis Molla1,2 (AUTHOR), Hilemeskel, Wendu Hilemichael1,2 (AUTHOR), Mossie, Behailu Bisenebit1,2 (AUTHOR) behailu2005bdu@gmail.com, Sendekie, Zenamarkos Bantie1,2 (AUTHOR) |
| Source: | Food Science & Nutrition. Mar2026, Vol. 14 Issue 3, p1-15. 15p. |
| Database: | Academic Search Ultimate |
|
Full text is not displayed to guests.
Login for full access.
|
|
| ISSN: | 20487177 |
|---|---|
| DOI: | 10.1002/fsn3.71606 |
