Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design by Moges Amtataw, Estifanos Kassahun, Solomon Tibebu, Tadele Andargie, Takele Ayanaw, Agimassie Agazie, Mesfin Wogayehu, Abebaw Teshome, Sadik Jemal, Deginet Teferi

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