Investigations of the nature of Injera

@article{Stewart2008InvestigationsOT,
  title={Investigations of the nature of Injera},
  author={Robert B. Stewart and Asnake Getachew},
  journal={Economic Botany},
  year={2008},
  volume={16},
  pages={127-130}
}
The primary agent responsible for fermentation of teff flour as used to make “injera,” the Ethiopian national bread, was identified asCandida guilliermondii (Cast.) Longeron and Guerra. The bread-making process is recorded and its accomodation of the related physiological and ecological features of the biological processes noted.