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pro vyhledávání: '"Messenbet G. Kassa"'
Autor:
Sofonyas M. Anberbir, Neela Satheesh, Agimassie A. Abera, Messenbet G. Kassa, Mefin W. Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, J.A. Sadik, Tadele Andargie Wudineh, Tadesse Fenta Yehuala
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100390- (2024)
Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups. Enrichment of cereal with easily affordable cereals and pseudocereals that hav
Externí odkaz:
https://doaj.org/article/313d912405644b9a925d0fb46f89aa33
