Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours-Reference-Cited by-同舟云学术

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

Published:2023-03-20 Issue:1 Volume:21 Page:217-236
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Anberbir Sofonyas Mindesil¹²,Satheesh Neela¹³,Abera Agimassie Agazie¹,Tenagashaw Mesfin Wogayehu¹,Asres Degnet Teferi¹,Tiruneh Abebaw Teshome¹,Habtu Takele Ayanaw¹,Awol Sadik Jemal¹,Wudineh Tadele Andargie¹

Affiliation:

1. Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

2. Food Fortification and Biotechnology Research and Development Desk, Food and Beverage Industry Research and Development Center, Addis Ababa, Ethiopia

3. Department of Food Nutrition and Dietetics, Faculty of Agriculture, Sri Sri University, Cuttack, India

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2023.2188058

Reference87 articles.

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2. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

3. Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics

4. Fermented sprouted and unsprouted maize for ogi production;Adegbehingbe K. T.;International Journal of Advanced Research,2013

5. Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties

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