Injera (Malay Wikipedia)

Analysis of information sources in references of the Wikipedia article "Injera" in Malay language version.

Last modified: 13:30:01, 14 November 2025 (UTC)

Ref.Un. Ref.Website

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55books.google.com

3^rd place

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34^th place

11fatsecret.com

low place

low place

11biomedcentral.com

2,731^st place

1,400^th place

395^th place

730^th place

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3^rd place

biomedcentral.com (Global: 2,731^st place; Malay: 1,400^th place)

journalofethnicfoods.biomedcentral.com

Satheesh Neela; Solomon Workneh Fanta. "Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments". Dicapai pada 9 Februari 2021.

books.google.com (Global: 3^rd place; Malay: 4^th place)

Clarkson, Janet (2013). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield Publishers. m/s. 1293. ISBN 978-1-4422-2715-6.
Cauvain, Stanley P.; Young, Linda S. (2009). The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications. DEStech Publications, Inc. m/s. 216. ISBN 9781932078992. Injera is the fermented pancake-like flatbread, which originated in Ethiopia.
Mekonnen, Yohannes (2013). Ethiopia: the Land, Its People, History and Culture. Yohannes Mekonnen. m/s. 362. ISBN 978-1-4823-1117-4.
McManus, Chris (2004). Right Hand, Left Hand: The Origins of Asymmetry in Brains, Bodies, Atoms and Cultures. Harvard University Press. m/s. 24. ISBN 9780674016132. Other Bantu languages mostly talked about the 'eating hand' and, [...]
Bart, Minten; Seyoum, Taffesse, Alemayehu; Petra, Brown (19 July 2018). The economics of teff: Exploring Ethiopia's biggest cash crop (dalam bahasa Inggeris). Intl Food Policy Res Inst. ISBN 9780896292833.

doi.org (Global: 2^nd place; Malay: 2^nd place)

Lyons, Diane; D' Andrea, A. Catherine (September 2003). "Griddles, Ovens, and Agricultural Origins: An Ethnoarchaeological Study of Bread Baking in Highland Ethiopia". American Anthropologist. 105 (3): 515–530. doi:10.1525/aa.2003.105.3.515. JSTOR 3566902.
Ashenafi, M. (1994). "Microbial flora and some chemical properties of ersho, a starter for teff (Eragrostis tef) fermentation". World Journal of Microbiology & Biotechnology. 10 (1): 69–73. doi:10.1007/BF00357567. PMID 24420890.

fatsecret.com (Global: low place; Malay: low place)

mobile.fatsecret.com

https://mobile.fatsecret.com/calories-nutrition/generic/injera-(american-style-ethiopian-bread)?portionid=52386&portionamount=100.000

jstor.org (Global: 23^rd place; Malay: 34^th place)

Lyons, Diane; D' Andrea, A. Catherine (September 2003). "Griddles, Ovens, and Agricultural Origins: An Ethnoarchaeological Study of Bread Baking in Highland Ethiopia". American Anthropologist. 105 (3): 515–530. doi:10.1525/aa.2003.105.3.515. JSTOR 3566902.

nih.gov (Global: 5^th place; Malay: 3^rd place)

pubmed.ncbi.nlm.nih.gov

Ashenafi, M. (1994). "Microbial flora and some chemical properties of ersho, a starter for teff (Eragrostis tef) fermentation". World Journal of Microbiology & Biotechnology. 10 (1): 69–73. doi:10.1007/BF00357567. PMID 24420890.

thestar.com (Global: 395^th place; Malay: 730^th place)

Bhandari, Aparita (15 March 2017). "How to Eat: Ethiopian cuisine is hands-on". Toronto Star. Dicapai pada 29 March 2017.