Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours.
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| 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. |
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| 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 |
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| FullText | Links: – Type: pdflink Text: Availability: 1 |
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| Header | DbId: asn DbLabel: Academic Search Ultimate An: 192594472 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Cherinet%2C+Yengus+Lake%22">Cherinet, Yengus Lake</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Tenagasahw%2C+Mesfin+Wogayehu%22">Tenagasahw, Mesfin Wogayehu</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ambaw%2C+Birhanu+Ayitegeb%22">Ambaw, Birhanu Ayitegeb</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Asemu%2C+Aynadis+Molla%22">Asemu, Aynadis Molla</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hilemeskel%2C+Wendu+Hilemichael%22">Hilemeskel, Wendu Hilemichael</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mossie%2C+Behailu+Bisenebit%22">Mossie, Behailu Bisenebit</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> behailu2005bdu@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Sendekie%2C+Zenamarkos+Bantie%22">Sendekie, Zenamarkos Bantie</searchLink><relatesTo>1,2</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Mar2026, Vol. 14 Issue 3, p1-15. 15p. |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=192594472 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1002/fsn3.71606 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 15 StartPage: 1 Titles: – TitleFull: Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Cherinet, Yengus Lake – PersonEntity: Name: NameFull: Tenagasahw, Mesfin Wogayehu – PersonEntity: Name: NameFull: Ambaw, Birhanu Ayitegeb – PersonEntity: Name: NameFull: Asemu, Aynadis Molla – PersonEntity: Name: NameFull: Hilemeskel, Wendu Hilemichael – PersonEntity: Name: NameFull: Mossie, Behailu Bisenebit – PersonEntity: Name: NameFull: Sendekie, Zenamarkos Bantie IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 03 Text: Mar2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 20487177 Numbering: – Type: volume Value: 14 – Type: issue Value: 3 Titles: – TitleFull: Food Science & Nutrition Type: main |
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