Search results for “Faba bean”

About 1 result in articles

Open Access Pub publishes peer-reviewed, free-to-read open-access articles. Showing articles matching Faba bean — open any to read the full text, or download the PDF or XML.

1 article
International Journal of Nutrition Open Access

The Mineral Content and Sensory Properties of Injera Made from the Faba Bean, Sorghum and Tef Flour Blend

May 2019 DOI 10.14302/issn.2379-7835.ijn-19-2629
Yimer MihreteCorresponding author

The effects of 55-70% teff (Eragrostis tef), 20-30% sorghum (Sorghum bicolor) and 5-15% faba bean (Viciafaba) flours blending ratio and fermentation time (24, 48 and 72 h) with custom design on iron, zinc and calcium contents and sensory properties of injera were investigated using 100% teff injera…

Read full text PDF XML
Browse more: All journals Journals A–Z By subject

Frequently asked questions

Are these articles peer-reviewed?
Yes. Articles published at Open Access Pub go through single-blind peer review (double-blind on request) under an editorial board before publication.
Are the articles free to read?
Yes. Every article is open access — read the full text online for free and download the PDF or XML, with no paywall or subscription.
How do I cite an article?
Use the DOI shown on each result and on the article page; it is the permanent, citable link to the article.
How do I read or download an article?
Click "Read full text" to open the article HTML, or use the PDF / XML buttons on each card to download it.