@article{Yimer20191 title = "The Mineral Content and Sensory Properties of Injera Made from the Faba Bean, Sorghum and Tef Flour Blend", journal = "International Journal of Nutrition", volume = "4", number = "2", pages = "1 - 13", year = "2019", note = "", issn = "2379-7835", doi = "https://doi.org/10.14302/issn.2379-7835.ijn-19-2629", url = "https://openaccesspub.orgijn/article/1088", author = "Mihrete Yimer", keywords = "Blending ratio", keywords = "Faba bean", keywords = "Fermentation time", keywords = "Injera", keywords = "Mineral nutrient", keywords = "Sensory", keywords = "Sorghum", keywords = "Tef" }