How tastes change
| dc.creator | Technical Centre for Agricultural and Rural Cooperation | |
| dc.date | 2001 | |
| dc.date | 2014-10-16T09:05:57Z | |
| dc.date | 2014-10-16T09:05:57Z | |
| dc.date.accessioned | 2026-06-27T19:07:08Z | |
| dc.description | Deprived of their staple cereal teff (Eragrostis tef), the ten thousand Ethiopian refugees in Kenya have started to use rice as a substitute for making their beloved flat bread, injera, which is used as a scoop for eating stews. Teff-based injera is... | |
| dc.identifier | https://hdl.handle.net/10568/46238 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/171385 | |
| dc.language | en | |
| dc.publisher | Technical Centre for Agricultural and Rural Cooperation | |
| dc.rights | Open Access | |
| dc.source | CTA. 2001. How tastes change. Spore 94. CTA, Wageningen, The Netherlands. | |
| dc.title | How tastes change | |
| dc.type | News Item |