{"title":"Evaluation of Injera prepared from composite flour of Teff and Barley variety","authors":"Kefale Biadge","doi":"10.17352/jfsnt.000025","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"19 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Nutrition Therapy","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17352/jfsnt.000025","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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