Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours. - Cherinet, Yengus Lake; Tenagasahw, Mesfin Wogayehu; Ambaw, Birhanu Ayitegeb; Asemu, Aynadis Molla; Hilemeskel, Wendu Hilemichael; Mossie, Behailu Bisenebit; Sendekie, Zenamarkos Bantie (Food Science & Nutrition, 2026)