Biolog Identification of Fermenting Yeasts from Fermented Teff (Eragrostis teff (Zucc.)) Dough
Belay Tilahun, Eyob Kassaye, Getaw Abera, Anteneh Tesfaye, Diriba Muleta, Andualem Bahiru & Zewdu Terefework · Asian Journal of Biology · 2018
Background: Injera is one of the baked product, which is commonly prepared from teff (Eragrostis teff (Zucc.)) flour. It is a staple food and believed to be consumed on daily basis by two-thirds of Ethiopians, a population of nearly 100 million. As it is a product of naturally fe...
Open access
Research Article
10.9734/AJOB/2018/40012