APA (7th ed.) Citation

Cherinet, Y. L., Tenagasahw, M. W., Ambaw, B. A., Asemu, A. M., Hilemeskel, W. H., Mossie, B. B., & Sendekie, Z. B. (2026). Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours. Food Science & Nutrition, 14(3), 1. https://doi.org/10.1002/fsn3.71606

Chicago Style (17th ed.) Citation

Cherinet, Yengus Lake, Mesfin Wogayehu Tenagasahw, Birhanu Ayitegeb Ambaw, Aynadis Molla Asemu, Wendu Hilemichael Hilemeskel, Behailu Bisenebit Mossie, and Zenamarkos Bantie Sendekie. "Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours." Food Science & Nutrition 14, no. 3 (2026): 1. https://doi.org/10.1002/fsn3.71606.

MLA (9th ed.) Citation

Cherinet, Yengus Lake, et al. "Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours." Food Science & Nutrition, vol. 14, no. 3, 2026, p. 1, https://doi.org/10.1002/fsn3.71606.