The Effect of the Viscosity of Ready to Bake Teff Batter on the Weight
Properties of Injera
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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.
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