Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-03-20 DOI:10.1080/19476337.2023.2188058

Sofonyas Mindesil Anberbir, N. Satheesh, Agimassie Agazie Abera, M. W. Tenagashaw, Degnet Teferi Asres, A. Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol, Tadele Andargie Wudineh

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混合比例和发酵时间对四氟乙烯、珍珠小米和荞麦粉的理化、微生物和感官品质的影响

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.