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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.
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Location
South Africa
Document
2,489.00
Ref2
NULL
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NULL
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NULL
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NULL
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NULL
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NULL
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NULL
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NULL
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NULL
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NULL
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NULL
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