Biadge Kefale. (2020). Evaluation of Injera prepared from composite flour of Teff and Barley variety. Journal of Food Science and Nutrition Therapy - Peertechz Publications. https://doi.org/10.17352/jfsnt.000025
Chicago Style (17th ed.) CitationBiadge Kefale. Evaluation of Injera Prepared from Composite Flour of Teff and Barley Variety. Journal of Food Science and Nutrition Therapy - Peertechz Publications, 2020. https://doi.org/10.17352/jfsnt.000025.
MLA (9th ed.) CitationBiadge Kefale. Evaluation of Injera Prepared from Composite Flour of Teff and Barley Variety. Journal of Food Science and Nutrition Therapy - Peertechz Publications, 2020. https://doi.org/10.17352/jfsnt.000025.
Warning: These citations may not always be 100% accurate.