TY  - JOUR
T1  - The Mineral Content and Sensory Properties of Injera Made from the Faba Bean, Sorghum and Tef Flour Blend
JO  - International Journal of Nutrition
VL  - 4
IS  - 2
SP  - 1
EP  - 13
PY  - 2019/2//
T2  - 
AU  - Yimer, Mihrete
SN  - 2379-7835
DO  - https://doi.org/10.14302/issn.2379-7835.ijn-19-2629
UR  - https://openaccesspub.orgijn/article/1088
KW  - Blending ratio
KW  - Faba bean
KW  - Fermentation time
KW  - Injera
KW  - Mineral nutrient
KW  - Sensory
KW  - Sorghum
KW  - Tef
ER  -