Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour by Anberbir, Sofonyas M., Satheesh, Neela, Abera, Agimassie A., Kassa, Messenbet G., Tenagashaw, Mefin W., Asres, Degnet Teferi, Tiruneh, Abebaw Teshome, Habtu, Takele Ayanaw, Sadik, J.A., Wudineh, Tadele Andargie, Yehuala, Tadesse Fenta

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Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation by Tadesse Bonger, Zinash, Kassahun Abera, Metadel, Habitu, Takele Ayanaw, Abera, Agimassie Agazie, Tenagashaw, Mesfin Wogayehu, Tiruneh, Abebaw Teshome, Awol, Sadik Jemal, Wudineh, Tadele Andargie, Teferi Asres, Deginet, Yehuala, Tadesse Fenta

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Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia by Abera, Agimassie Agazie, Tadesse, Eskindir E., Abera, Bayuh Belay, Satheesh, Neela

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Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours by Anberbir, Sofonyas Mindesil, Satheesh, Neela, Abera, Agimassie Agazie, Tenagashaw, Mesfin Wogayehu, Asres, Degnet Teferi, Tiruneh, Abebaw Teshome, Habtu, Takele Ayanaw, Awol, Sadik Jemal, Wudineh, Tadele Andargie

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Effect of mango and carrot fortification on proximate composition, β-carotene and sensory properties of teff injera by Tiruneh, Abebaw Teshome, Bultosa, Geremew, Zewdie, Tewodros Andargie, Abera, Agimassie Agazie

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