Effect of Blending Ratio and Fermentation Time on the Quality and Acceptabiliy of Injera Produced from a Composite of Teff, Maize and Potato Flours

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Yengus Lake, Behailu Bisenebit Mossie, Mesfin Wogayehu Tenagashaw, Birhanu Ayitegeb Ambaw, Aynadis Molla Asemu, Wendu Hilemichael Hilemeskel, Zenamarkos Bantie Sendekie
DOI: 10.2139/ssrn.6032321
Cited by: 0
References: 29

Fields of Study & Subjects

Polysaccharides Composition and Applications Food composition and properties Date Palm Research Studies

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Document type
Preprint