<p class="MsoListParagraphCxSpFirst" style="margin-left:.75in;mso-add-space:auto;
text-align:justify;text-indent:-.25in;line-height:150%;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:&quot;Times New Roman&quot;,serif;mso-fareast-font-family:&quot;Times New Roman&quot;">1.<span style="font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-kerning: auto; font-optical-sizing: auto; font-feature-settings: normal; font-variation-settings: normal; font-variant-position: normal; font-stretch: normal; font-size: 7pt; line-height: normal; font-family: &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;
</span></span><!--[endif]--><span style="font-family:&quot;Times New Roman&quot;,serif">Oat
(Avena sativa L.) supplemented with fenugreek (Trigonella foenum-graecum L.) as
a potential alternative for teff [Eragrostis tef (Zucc.) Trotter] for human
nutrition in Ethiopia.<o:p></o:p></span></p>

<p class="MsoListParagraphCxSpMiddle" style="margin-left:.75in;mso-add-space:
auto;text-align:justify;text-indent:-.25in;line-height:150%;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:&quot;Times New Roman&quot;,serif;mso-fareast-font-family:&quot;Times New Roman&quot;">2.<span style="font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-kerning: auto; font-optical-sizing: auto; font-feature-settings: normal; font-variation-settings: normal; font-variant-position: normal; font-stretch: normal; font-size: 7pt; line-height: normal; font-family: &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;
</span></span><!--[endif]--><span style="font-family:&quot;Times New Roman&quot;,serif">Physical
properties and chemical composition of three Ethiopian rice (Oryza sativa
Linn.) varieties compared to tef [Eragrostis tef (Zucc.) Trotter] grain.<o:p></o:p></span></p>

<p class="MsoListParagraphCxSpLast" style="margin-left:.75in;mso-add-space:auto;
text-align:justify;text-indent:-.25in;line-height:150%;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-size:12.0pt;line-height:150%;mso-bidi-font-family:Calibri;
mso-bidi-theme-font:minor-latin">3.<span style="font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-kerning: auto; font-optical-sizing: auto; font-feature-settings: normal; font-variation-settings: normal; font-variant-position: normal; font-stretch: normal; font-size: 7pt; line-height: normal; font-family: &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></span><!--[endif]--><span style="font-family:&quot;Times New Roman&quot;,serif">Effect of rice variety and blending
proportion on the proximate compositions, minerals and phytic acid contents of
bread from rice-teff blend.</span><span style="font-size:12.0pt;line-height:
150%"><o:p></o:p></span></p>                  
                