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Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables by Gebrehana Ashine Hailemariam, Tadele Andargie Wudineh
Published 2020-01-01
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Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design by Moges Amtataw, Estifanos Kassahun, Solomon Tibebu, Tadele Andargie, Takele Ayanaw, Agimassie Agazie, Mesfin Wogayehu, Abebaw Teshome, Sadik Jemal, Deginet Teferi
Published 2025-02-01
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