Mihrete Yimer, The Mineral Content and Sensory Properties of Injera Made from the Faba Bean, Sorghum and Tef Flour Blend, International Journal of Nutrition, Volume 4, Issue 2, 2019, Pages 1-13, ISSN 2379-7835, https://doi.org/10.14302/issn.2379-7835.ijn-19-2629. (https://openaccesspub.orgijn/article/1088) Keywords: Blending ratio; Faba bean; Fermentation time; Injera; Mineral nutrient; Sensory; Sorghum; Tef