TY  - JOUR 
AU  - Assefa, Yoseph Legesse
AU  - Emire, Shimelis Admassu
AU  - Abebe Zeleke, Workineh
AU  - Ronda Balbás, María Felicidad
PY  - 2018
SN  - 2278–2249
UR  - http://uvadoc.uva.es/handle/10324/32768
AB  - Injera is Ethiopian traditional fermented flatbread which is made mostly from tef flour. Tef
grain is milled and the flour kneaded to have batter-like dough which will ferment before
injera baking. The influence of mill type: hammer mill (HM), disc...
LA  - eng
PB  - STM Journals
KW  - tef
KW  - milling
KW  - kneading
KW  - fermentation kinetics
KW  - phytate/mineral molar ratio
TI  - Effect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injera
ER  -