TY  - JOUR 
AU  - Assefa, Yoseph Legesse
AU  - Emire, Shimelis Admassu
AU  - Abebe Zeleke, Workineh
AU  - Villanueva Barrero, Marina
AU  - Ronda Balbás, María Felicidad
PY  - 2018
SN  - 1996-0794
UR  - http://uvadoc.uva.es/handle/10324/32640
AB  - The aim of this study was to investigate the effect of mechanical kneading and ‘absit’ preparation difference on the quality of tef injera, the staple food of Ethiopians. Standard methods were adopted to determine the starch fraction, total phenol,...
LA  - eng
PB  - Academic Journals
KW  - Kneading
KW  - Sensory quality
KW  - Absit preparation
KW  - Starch fractions
KW  - Polyphenols
TI  - The effect of mechanical kneading and absit preparation difference on tef injera quality
DO  - 10.5897/AJFS2018.1722
ER  -