Open AccessEffects of Blending Ratio and Lupine Variety on the Functional Properties of Composite Flours and Sensory Evaluations of Tef-Lupine Injera
Author(s) -
Lamesgen Yegrem,
Solomon Abera,
Melese Temesgen
Publication year - 2021
Publication title -
food science and quality management
Language(s) - English
Resource type - Journals
ISSN - 2224-6088
DOI - 10.7176/fsqm/105-02
Subject(s) - mathematics , sorghum , agronomy , food science , biology