The contribution of flour components to the structure of injera, an Ethiopian fermented bread made from tef (Eragrostis tef)
- 1 September 1989
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 10 (2) , 93-104
- https://doi.org/10.1016/s0733-5210(89)80038-4
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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