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    <Row>
        <MetadataID>6,773</MetadataID>
        <Contributor>Siti Nur Jelita Sabran</Contributor>
        <Date>2018-09-06</Date>
        <Ref1>https://www.frontiersin.org/articles/10.3389/fpls.2016.01059/full</Ref1>
        <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.</Src1>
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        <Document></Document>
        <Ref2></Ref2>
        <Src2></Src2>
        <Ref3></Ref3>
        <Src3></Src3>
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        <Notes></Notes>
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