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Blending ratio, bulla-semolina macaroni, cooking quality, drying, sensory quality (2)
Aksum finger millet, biscuits, fermentation and malting times, finger millet, flour (1)
Anchote flour, pasting properties, rheological properties, cookies (1)
Anchote starch, glycerol, packaging, starch-based plastic films (1)
Baking temperature, Baking time, Fermentation time, Injera, , RSM, Quality attributes (1)
Barley flour, blending ratio, fermentation duration, injera, potato flour, sorghum flour (1)
Capacity, design, evaluation, efficiency, effect of factors, linear dimensions, Mango fruits, Physical and friction properties and size grading machine (1)
Chickpea Varieties, seeds and flours, Engineering Properties, & Functional Properties, Nutritional Content (1)
Chickpea, extrusion process, process optimization, response surface methodology (1)
Cup quality, Laagee Coffee, physical properties, Roasting temperature and time, Sensory attribute. (1)

Now showing items 1-10 of 19

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