Open Science Research Excellence
Noha A. Mohammed and  Isam A. Mohamed Ahmed and  Elfadil E. Babiker,  Nutritional Evaluation of Sorghum Flour (Sorghumbicolor L. Moench) During Processing of Injera.   journal   = {International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering}, [online]. World Academy of Science, Engineering and Technology. March 2011, vol. 51(3). 99 - 103[viewed 24 June 2019]. Available from: