How tastes change
| cg.contributor.affiliation | Technical Centre for Agricultural and Rural Cooperation | en |
| cg.howPublished | Formally Published | en |
| cg.identifier.url | https://hdl.handle.net/10568/99597 | en |
| cg.issn | 1011-0054 | en |
| cg.journal | Spore | en |
| cg.number | 94 | en |
| cg.place | Wageningen, The Netherlands | en |
| cg.subject.cta | CROPS | en |
| dc.contributor.author | Technical Centre for Agricultural and Rural Cooperation | en |
| dc.date.accessioned | 2014-10-16T09:05:57Z | en |
| dc.date.available | 2014-10-16T09:05:57Z | en |
| dc.identifier.uri | https://hdl.handle.net/10568/46238 | |
| dc.title | How tastes change | en |
| dcterms.abstract | Deprived of their staple cereal teff (Eragrostis tef), the ten thousand Ethiopian refugees in Kenya have started to use rice as a substitute for making their beloved flat bread, injera, which is used as a scoop for eating stews. Teff-based injera is... | en |
| dcterms.accessRights | Open Access | |
| dcterms.bibliographicCitation | CTA. 2001. How tastes change. Spore 94. CTA, Wageningen, The Netherlands. | en |
| dcterms.description | Deprived of their staple cereal teff (Eragrostis tef), the ten thousand Ethiopian refugees in Kenya have started to use rice as a substitute for making their beloved flat bread, injera, which is used as a scoop for eating stews. Teff-based injera is brown and slightly sour; reports say that the rice version is lighter in colour and sweeter, and is now preferred to the teff one. | en |
| dcterms.isPartOf | Spore | en |
| dcterms.issued | 2001 | |
| dcterms.language | en | |
| dcterms.publisher | Technical Centre for Agricultural and Rural Cooperation | en |
| dcterms.type | News Item |