Fermentation in food processing and Lahoh

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Fermentation in food processing and Lahoh

Fermentation in food processing vs. Lahoh

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Lahoh, also Luḥūḥ (لحوح, לחוח), is a spongy, pancake-like bread originating in Djibouti, Somalia, and Yemen.

Similarities between Fermentation in food processing and Lahoh

Fermentation in food processing and Lahoh have 2 things in common (in Unionpedia): Appam, Injera.

Appam

Appam is a type of pancake, originating from the Indian subcontinent, made with fermented rice batter and coconut milk.

Appam and Fermentation in food processing · Appam and Lahoh · See more »

Injera

Injera (Amharic: ənǧära እንጀራ; sometimes transliterated as enjera; or "taita"; Tigrinya: ጣይታ; Somali: Canjeero) is a sourdough-risen flatbread with a slightly spongy texture.

Fermentation in food processing and Injera · Injera and Lahoh · See more »

The list above answers the following questions

What Fermentation in food processing and Lahoh have in common
What are the similarities between Fermentation in food processing and Lahoh

Fermentation in food processing and Lahoh Comparison

Fermentation in food processing has 187 relations, while Lahoh has 23. As they have in common 2, the Jaccard index is 0.95% = 2 / (187 + 23).

References

This article shows the relationship between Fermentation in food processing and Lahoh. To access each article from which the information was extracted, please visit:

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