Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours.

Food Sci Nutr · 2026 · PMC12967572 · PMID 41804344

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a clear trendno p-value reported

The data show a clear trend where TA increases significantly from 60 to 72 h across all samples, reaching its peak at 72 h, particularly in the BR1 group.

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