Statistics for Effect of Composite Flour Blend of Teff, Sorghum and Maize on Macro Nutritional Quality, Sensory Acceptability and Ph Fermentation Kinetics In Preparation of Injera
Total visits
| views | |
|---|---|
| Effect of Composite Flour Blend of Teff, Sorghum and Maize on Macro Nutritional Quality, Sensory Acceptability and Ph Fermentation Kinetics In Preparation of Injera | 4 |
Total visits per month
| views | |
|---|---|
| January 2025 | 0 |
| February 2025 | 0 |
| March 2025 | 1 |
| April 2025 | 0 |
| May 2025 | 1 |
| June 2025 | 1 |
| July 2025 | 0 |
File Visits
| views | |
|---|---|
| Solomon Legesse.pdf | 7 |