injera teff sourdough
Selected indexed studies
- Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics. (Foods, 2020) [PMID:33256063]
- Strain diversity of plant-associated Lactiplantibacillus plantarum. (Microb Biotechnol, 2021) [PMID:34171185]
- Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. (Food Sci Nutr, 2026) [PMID:42145823]
_Worker-drafted node — pending editorial review._
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Sources
- A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera. (2022) pubmed
- Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics. (2020) pubmed
- Strain diversity of plant-associated Lactiplantibacillus plantarum. (2021) pubmed
- Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. (2026) pubmed
- Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera. (2013) pubmed