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Anglický jazyk
The Effect of the Viscosity of Ready to Bake Teff Batter on the Weight
Autor: Teshome Assefa
Injera is one of the staple foods in Ethiopia and used for centuries as the source of main dishes. Injera is pancake-like made of fermented teff flour. There are different researches that have been conducted regarding its quality and nutrient profiles. In... Viac o knihe
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O knihe
Injera is one of the staple foods in Ethiopia and used for centuries as the source of main dishes. Injera is pancake-like made of fermented teff flour. There are different researches that have been conducted regarding its quality and nutrient profiles. In this work I tried to see some quality parameters that contribute to its weight, mainly the viscosities of batter and its associated characteristics.
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2022
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9786139862146
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