Evaluation of variation in Ethiopian sorghum injera quality with new imaging techniques
Sign Up to like & getrecommendations! Published in 2020 at "Cereal Chemistry"
DOI: 10.1002/cche.10252
Abstract: Background and Objectives: Injera (a fermented pancake-like product) is a traditional food in Ethiopia but is traditionally made from tef (Eragrostis tef). But sorghum also a traditional Ethiopian crop can be used although considered having… read more here.
Keywords: quality; image; analysis; sorghum ... See more keywords