| Metadata ID | 6,773 |
| Contributor | Siti Nur Jelita Sabran |
| Date | 2018-09-06 |
| Ref1 | https://www.frontiersin.org/articles/10.3389/fpls.2016.01059/full |
| Src1 | Ghebrehiwot, H. M., Shimelis, H. A., Kirkman, K. P., Laing, M. D., & Mabhaudhi, T. (2016). Nutritional and sensory evaluation of Injera prepared from tef and Eragrostis curvula (Schrad.) nees. Flours with sorghum blends. Frontiers in plant science, 7, 1059. |
| Accuracy Flag | Amber |
| Location | South Africa |
| Document | 2,489.00 |
| Ref2 | NULL |
| Src2 | NULL |
| Accuracy Flag | NULL |
| Location | NULL |
| Document | NULL |
| Ref3 | NULL |
| Src3 | NULL |
| Accuracy Flag | NULL |
| Location | NULL |
| Document | NULL |
| Image | NULL |
| Notes | NULL |