African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

The effect of mechanical kneading and absit preparation on tef injera quality

Yoseph Legesse Assefa
  • Yoseph Legesse Assefa
  • Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, P.O. Box 385, Addis Ababa, Ethiopia.
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Shimelis Admassu Emire
  • Shimelis Admassu Emire
  • Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, P.O. Box 385, Addis Ababa, Ethiopia.
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Workineh Abebe
  • Workineh Abebe
  • Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia.
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Marina Villanueva
  • Marina Villanueva
  • College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid 57, 34004 Palencia, Spain.
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Felicidad Ronda
  • Felicidad Ronda
  • College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid 57, 34004 Palencia, Spain.
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  •  Received: 09 May 2018
  •  Accepted: 17 August 2018
  •  Published: 31 October 2018

How to cite this article

APA /
Assefa, Y. L., Emire, S. A., Abebe, W., Villanueva, M., & Ronda, F. (2018). The effect of mechanical kneading and absit preparation on tef injera quality. African Journal of Food Science, 12(10), 246-253.
Chicago /
Yoseph Legesse Assefa, Shimelis Admassu Emire, Workineh Abebe, Marina Villanueva and Felicidad Ronda  . "The effect of mechanical kneading and absit preparation on tef injera quality." African Journal of Food Science 12, no. 10 (2018): 246-253.
MLA /
Yoseph Legesse Assefa, et al. "The effect of mechanical kneading and absit preparation on tef injera quality." African Journal of Food Science 12.10 (2018): 246-253.
DOI /
https://doi.org/10.5897/AJFS2018.1722
URL /
https://academicjournals.org/journal/AJFS/article-abstract/B46A81958517

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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