Artigos de revistas sobre o tema "Injera"
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Mezgebe, Abadi G., John R. N. Taylor e Henriëtte L. de Kock. "Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics". Foods 9, n.º 12 (26 de novembro de 2020): 1749. http://dx.doi.org/10.3390/foods9121749.
Texto completo da fonteTadesse, Mulugeta. "The Developmental Patterns of Injera Baking Stoves: Review on the Efficiency, and Energy Consumption in Ethiopia". International Journal of Mechanical Engineering 7, n.º 1 (25 de janeiro de 2020): 7–16. http://dx.doi.org/10.14445/23488360/ijme-v7i1p102.
Texto completo da fonteDereje, Nebiyu, Gadise Bekele, Yemisrach Nigatu, Yoseph Worku e Roger P. Holland. "Glycemic Index and Load of Selected Ethiopian Foods: An Experimental Study". Journal of Diabetes Research 2019 (26 de dezembro de 2019): 1–5. http://dx.doi.org/10.1155/2019/8564879.
Texto completo da fonteDagnaw, Hayelom Berhe, Ashagrie Zewdu Woldegiorgis e Kebebew Assefa Kebede. "Influence of nitrogen fertilizer rate and variety on tef [Eragrostis tef (Zucc.) Trotter] nutritional composition and sensory quality of a staple bread (Injera)". PLOS ONE 19, n.º 1 (2 de janeiro de 2024): e0295491. http://dx.doi.org/10.1371/journal.pone.0295491.
Texto completo da fonteYohannis, Eyosiyas. "Design of Solar Thermal Injera Baking System Using Nanofluid as Heat Transfer Fluid". American Journal of Bioscience and Bioinformatics 1, n.º 1 (17 de julho de 2022): 1–5. http://dx.doi.org/10.54536/ajbb.v1i1.294.
Texto completo da fonteMihrete, Yimer. "The Mineral Content and Sensory Properties of Injera Made from the Faba Bean, Sorghum and Tef Flour Blend". International Journal of Nutrition 4, n.º 2 (21 de maio de 2019): 1–13. http://dx.doi.org/10.14302/issn.2379-7835.ijn-19-2629.
Texto completo da fonteHerter-Aeberli, Isabelle, Maren M. Fischer, Ines M. Egli, Christophe Zeder, Michael B. Zimmermann e Richard F. Hurrell. "Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women". Journal of Nutrition 150, n.º 10 (17 de agosto de 2020): 2666–72. http://dx.doi.org/10.1093/jn/nxaa211.
Texto completo da fonteAshagrie, Z., e D. Abate. "Improvement of injera shelf life through the use of chemical preservatives". African Journal of Food, Agriculture, Nutrition and Development 12, n.º 53 (3 de agosto de 2012): 6409–23. http://dx.doi.org/10.18697/ajfand.53.10910.
Texto completo da fonteYisak, Hagos, Andargie Belete, Bhagwan Singh Chandravanshi, Mesfin Redi-Abshiro e Estifanos Ele Yaya. "Ascorbic Acid Content and Antioxidant Activities of White and Brown Teff [Eragrostic tef (Zucc.)Trotter] Grains and Injera". International Journal of Analytical Chemistry 2023 (27 de março de 2023): 1–8. http://dx.doi.org/10.1155/2023/4751207.
Texto completo da fonteHAILE, ABEBE, NEGUSSIE RETTA e CHERINET ABUYE CHERINET ABUYE. "Sensory and Nutrient Composition Evaluations of Ethiopian Staple Meal (Injera) Prepared From Quality Protein Maize, Teff and Cassava Composite Flours". Berhan International Research Journal of Science and Humanities 1 (24 de janeiro de 2020): 60–72. http://dx.doi.org/10.61593/dbu.birjsh.01.01.40.
Texto completo da fonteCercamondi, Colin I., Maren M. Fischer, Tesfaye G. H. Worku, Nadine Wyss, Isabelle Herter-Aeberli, Michael B. Zimmermann, Ines M. Egli e Richard F. Hurrell. "The Potential of Fermentation and Contamination of Teff by Soil to Influence Iron Intake and Bioavailability from Injera Flatbread". International Journal for Vitamin and Nutrition Research 87, n.º 1-2 (1 de março de 2017): 75–84. http://dx.doi.org/10.1024/0300-9831/a000422.
Texto completo da fonteBayu, Abreham Bekele, Desalegn Abdissa Akuma e Ketema Beyecha Hundie. "An integrated approach to optimization of fermentation conditions for bioethanol production from local leftover Injera waste using central composite design". Environmental Health Engineering and Management 9, n.º 3 (12 de setembro de 2022): 281–93. http://dx.doi.org/10.34172/ehem.2022.29.
Texto completo da fonteTerefe, Abinet, Shimelis Admasu Emire, Habtamu Fekadu Gemede e Ashagrie Z. Woldegiorgis. "Improvement of Injera Shelf Life and Staling through Vacuum and Nonvacuum Polyethylene Packaging: Their Synergistic Effect with Chemical Preservative". Journal of Food Quality 2022 (29 de novembro de 2022): 1–12. http://dx.doi.org/10.1155/2022/8972355.
Texto completo da fonteMengesha, Yizengaw, Alemu Tebeje e Belay Tilahun. "A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera". International Journal of Food Science 2022 (24 de março de 2022): 1–10. http://dx.doi.org/10.1155/2022/4419955.
Texto completo da fonteZegeye, Adamu. "Acceptability of injera with stewed chicken". Food Quality and Preference 8, n.º 4 (julho de 1997): 293–95. http://dx.doi.org/10.1016/s0950-3293(96)00055-9.
Texto completo da fonteTadesse, Belay Tilahun, Andualem Bahiru Abera, Anteneh Tesfaye Tefera, Diriba Muleta, Zewdu Terefework Alemu e Gary Wessel. "Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence". International Journal of Food Science 2019 (1 de julho de 2019): 1–7. http://dx.doi.org/10.1155/2019/1291863.
Texto completo da fonteBicks, Ashenafi Tesfaye. "Investigation of Biogas Energy Yield from Local Food Waste and Integration of Biogas Digester and Baking Stove for Injera Preparation: A Case Study in the University of Gondar Student Cafeteria". Journal of Energy 2020 (30 de agosto de 2020): 1–11. http://dx.doi.org/10.1155/2020/8892279.
Texto completo da fonteTamene, Aynadis, Kaleab Baye, Susanna Kariluoto, Minnamari Edelmann, Fabrice Bationo, Nicolas Leconte e Christèle Humblot. "Lactobacillus plantarum P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats". Nutrients 11, n.º 11 (18 de novembro de 2019): 2819. http://dx.doi.org/10.3390/nu11112819.
Texto completo da fonteYetneberk, Senayit, Henriette L. de Kock, Lloyd W. Rooney e John R. N. Taylor. "Effects of Sorghum Cultivar on Injera Quality". Cereal Chemistry Journal 81, n.º 3 (maio de 2004): 314–21. http://dx.doi.org/10.1094/cchem.2004.81.3.314.
Texto completo da fonteFikiru, Dasa, e Nguyen Binh Ly. "Variety and baking effects on injera making quality, polyphenols content and antioxidant activity of millet flours and injera". African Journal of Food Science 14, n.º 5 (30 de junho de 2020): 134–42. http://dx.doi.org/10.5897/ajfs2020.1928.
Texto completo da fonteAssefa, Yoseph, Shimelis Emire, Marina Villanueva, Workineh Abebe e Felicidad Ronda. "Influence of milling type on tef injera quality". Food Chemistry 266 (novembro de 2018): 155–60. http://dx.doi.org/10.1016/j.foodchem.2018.05.126.
Texto completo da fonteMerchuk-Ovnat, Lianne, Jajaw Bimro, Noga Yaakov, Yaarit Kutsher, Orit Amir-Segev e Moshe Reuveni. "In-Depth Field Characterization of Teff [Eragrostis tef (Zucc.) Trotter] Variation: From Agronomic to Sensory Traits". Agronomy 10, n.º 8 (30 de julho de 2020): 1107. http://dx.doi.org/10.3390/agronomy10081107.
Texto completo da fonteFekadu, Tigist, Angela Cassano, Ignacio Angós e Juan Ignacio Maté. "Effect of fortification with eggshell powder on injera quality". LWT 158 (março de 2022): 113156. http://dx.doi.org/10.1016/j.lwt.2022.113156.
Texto completo da fonteTesfay, Asfafaw Haileselassie, Mulu Bayray Kahsay e Ole Jørgen Nydal. "Solar Powered Heat Storage for Injera Baking in Ethiopia". Energy Procedia 57 (2014): 1603–12. http://dx.doi.org/10.1016/j.egypro.2014.10.152.
Texto completo da fonteBanti, Misgana, Tegene Atlaw e Bilatu Agza. "Injera Making Quality Evaluation of Tef and Cassava Composite Flour". American Journal of Bioscience and Bioengineering 8, n.º 6 (2020): 99. http://dx.doi.org/10.11648/j.bio.20200806.11.
Texto completo da fonteFischer, Maren M., Ines M. Egli, Isabelle Aeberli, Richard F. Hurrell e Leo Meile. "Phytic acid degrading lactic acid bacteria in tef-injera fermentation". International Journal of Food Microbiology 190 (novembro de 2014): 54–60. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.018.
Texto completo da fonteSuresh, P., M. D. Irfan Ali, P. Govind Rao e Ramesh Rudrapati. "Performance analysis of an Injera baking machine by using solar energy". Materials Today: Proceedings 56 (2022): 3285–93. http://dx.doi.org/10.1016/j.matpr.2021.09.539.
Texto completo da fonteFischer, Maren, Ines Egli, Isabelle Aeberli, Michael Zimmermann e Richard Hurrell. "Strategies to Enhance Iron Absorption from Tef-injera in Young Women". European Journal of Nutrition & Food Safety 5, n.º 5 (10 de janeiro de 2015): 1169–70. http://dx.doi.org/10.9734/ejnfs/2015/21304.
Texto completo da fonteAdem, Kamil Dino, e Demiss Alemu Ambie. "A review of injera baking technologies in Ethiopia: Challenges and gaps". Energy for Sustainable Development 41 (dezembro de 2017): 69–80. http://dx.doi.org/10.1016/j.esd.2017.08.003.
Texto completo da fonteHassen, Abdulkadir A., Sisay B. Kebede e Nigussie M. Wihib. "Design and Manufacturing of Thermal Energy Based Injera Baking Glass Pan". Energy Procedia 93 (agosto de 2016): 154–59. http://dx.doi.org/10.1016/j.egypro.2016.07.164.
Texto completo da fonteYoseph, Legesse Assefa, Admassu Emire Shimelis, Abebe Workineh, Villanueva Marina e Ronda Felicidad. "The effect of mechanical kneading and absit preparation on tef injera quality". African Journal of Food Science 12, n.º 10 (31 de outubro de 2018): 246–53. http://dx.doi.org/10.5897/ajfs2018.1722.
Texto completo da fonteSileshi, Senay Teshome, Abdulkadir Aman Hassen e Kamil Dino Adem. "Drying kinetics of dried injera (dirkosh) using a mixed-mode solar dryer". Cogent Engineering 8, n.º 1 (1 de janeiro de 2021): 1956870. http://dx.doi.org/10.1080/23311916.2021.1956870.
Texto completo da fonteLiyew, Kassa W., Nigus G. Habtu, Yoann Louvet, Dawit D. Guta e Ulrike Jordan. "Technical design, costs, and greenhouse gas emissions of solar Injera baking stoves". Renewable and Sustainable Energy Reviews 149 (outubro de 2021): 111392. http://dx.doi.org/10.1016/j.rser.2021.111392.
Texto completo da fonteAgza, Bilatu, Ruth Bekele e Legesse Shiferaw. "Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia". Journal of Cereal Science 82 (julho de 2018): 170–74. http://dx.doi.org/10.1016/j.jcs.2018.06.009.
Texto completo da fonteTesfay, Asfafaw Haileselassie, Mulu Bayray Kahsay e Ole Jørgen Nydal. "Design and Development of Solar Thermal Injera Baking: Steam Based Direct Baking". Energy Procedia 57 (2014): 2946–55. http://dx.doi.org/10.1016/j.egypro.2014.10.330.
Texto completo da fonteYetneberk, Senayit, Lloyd W. Rooney e John RN Taylor. "Improving the quality of sorghum injera by decortication and compositing with tef". Journal of the Science of Food and Agriculture 85, n.º 8 (2005): 1252–58. http://dx.doi.org/10.1002/jsfa.2103.
Texto completo da fonteFox, Glen, Yohannes Nugusu, Habte Nida, Taye Tedessa, Greg McLean e David Jordan. "Evaluation of variation in Ethiopian sorghum injera quality with new imaging techniques". Cereal Chemistry 97, n.º 2 (15 de janeiro de 2020): 362–72. http://dx.doi.org/10.1002/cche.10252.
Texto completo da fonteTesfay, Asfafaw H., Mulu B. Kahsay e Ole J. Nydal. "Numerical and experimental Analysis of Solar Injera Baking with a PCM Heat Storage". Momona Ethiopian Journal of Science 11, n.º 1 (30 de maio de 2019): 1. http://dx.doi.org/10.4314/mejs.v11i1.1.
Texto completo da fonteShumoy, Habtu, Molly Gabaza, Julie Vandevelde e Katleen Raes. "Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera". LWT 99 (janeiro de 2019): 313–18. http://dx.doi.org/10.1016/j.lwt.2018.09.085.
Texto completo da fonteShumoy, Habtu, e Katleen Raes. "In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera". Food Chemistry 229 (agosto de 2017): 381–87. http://dx.doi.org/10.1016/j.foodchem.2017.02.060.
Texto completo da fonteShumoy, Habtu, Sara Lauwens, Molly Gabaza, Julie Vandevelde, Frank Vanhaecke e Katleen Raes. "Traditional fermentation of tef injera: Impact on in vitro iron and zinc dialysability". Food Research International 102 (dezembro de 2017): 93–100. http://dx.doi.org/10.1016/j.foodres.2017.09.092.
Texto completo da fonteAri Akin, Pervin, Ilkem Demirkesen, Scott R. Bean, Fadi Aramouni e Ismail Hakkı Boyaci. "Sorghum Flour Application in Bread: Technological Challenges and Opportunities". Foods 11, n.º 16 (16 de agosto de 2022): 2466. http://dx.doi.org/10.3390/foods11162466.
Texto completo da fonteSolomon, Alamrew B., Solomon W. Fanta, Mulugeta A. Delele e Maarten Vanierschot. "Modeling and simulation of heat and mass transfer in an Ethiopian fresh injera drying process". Heliyon 7, n.º 2 (fevereiro de 2021): e06201. http://dx.doi.org/10.1016/j.heliyon.2021.e06201.
Texto completo da fonteNega, Derese T., Bezuayehu Mulugeta Yirgu e Shewangzaw W. Demissie. "Improved biogas ‘Injera’ bakery stove design, assemble and its baking pan floor temperature distribution test". Energy for Sustainable Development 61 (abril de 2021): 65–73. http://dx.doi.org/10.1016/j.esd.2020.12.009.
Texto completo da fonteBerhanu, Hiwot, Addisu Bekele, Chandraprabu Venkatachalam e Suyambazhahan Sivalingam. "Performance improvement of an electric injera baking pan (Mitad) using copper powder as additive material". Energy for Sustainable Development 68 (junho de 2022): 242–57. http://dx.doi.org/10.1016/j.esd.2022.04.001.
Texto completo da fonteDino Adem, Kamil, Demiss Alemu Ambie, Maria Puig Arnavat, Ulrik Birk Henriksen, Jesper Ahrenfeldt e Tobias Pape Thomsen. "First injera baking biomass gasifier stove to reduce indoor air pollution, and fuel use". AIMS Energy 7, n.º 2 (2019): 227–46. http://dx.doi.org/10.3934/energy.2019.2.227.
Texto completo da fonteFekadu, Ayana, Yetenayet B. Tola, Addisalem Hailu Taye e Ebisa Olika Keyata. "Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera". Heliyon 8, n.º 10 (outubro de 2022): e10852. http://dx.doi.org/10.1016/j.heliyon.2022.e10852.
Texto completo da fonteShumoy, Habtu, Molly Gabaza, Julie Vandevelde e Katleen Raes. "Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation". Journal of Food Composition and Analysis 58 (maio de 2017): 52–59. http://dx.doi.org/10.1016/j.jfca.2017.01.004.
Texto completo da fonteWoldemariam, Fitsum, Ali Mohammed, Tadesse Fikre Teferra, Hailay Gebremedhin e Fatih Yildiz. "Optimization of amaranths–teff–barley flour blending ratios for better nutritional and sensory acceptability of injera". Cogent Food & Agriculture 5, n.º 1 (1 de janeiro de 2019): 1565079. http://dx.doi.org/10.1080/23311932.2019.1565079.
Texto completo da fonteBaye, Kaleab, Jean-Pierre Guyot, Christèle Icard-Vernière, Isabelle Rochette e Claire Mouquet-Rivier. "Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility". Food Chemistry 174 (maio de 2015): 60–67. http://dx.doi.org/10.1016/j.foodchem.2014.11.012.
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