Open AccessEffect of Blending Ratio and Fermentation Time on the Quality of Injera Prepared from Quality Protein Maize and Teff Flours
Author(s) -
Asrat Umer
Publication year - 2022
Publication title -
food science and quality management
Language(s) - English
Resource type - Journals
ISSN - 2224-6088
DOI - 10.7176/fsqm/116-02
Subject(s) - fermentation , sorghum , food science , chemistry , zinc , zoology , biology , agronomy , organic chemistry