Effect of blending ratio on nutritional composition and sensory acceptability of injera produced from teff, cassava and orange-fleshed sweet potato composite flour
Crossref DOI link: https://doi.org/10.30574/ijsra.2026.18.3.0002
Published Online: 2026-03-31
Update policy: https://doi.org/10.30574/ijsra.ourcrossmarkpolicy
Wale, Wasihun
Mensa, Awoke
Dureto, Ermias
