Browsing Food Sciences and Technology by Subject "Protein rich snack bar, blending ratio, baking time, optimization"

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Development and Optimization of the Blending Ratio and Baking Time for Protein-rich Snack Bars from Peanut (babile 1), Soybean(boshe), and Maize(Qpm)

YOHANA TESFAYE; Solomon Abera (D.Eng.) (Haramaya University, 2022-12)

In Ethiopia about 65% of the children are protein malnourished. To decrease the rate of malnutrition, formulation and development of protein rich food from nearby and readily available cereals such as soybean, quality ...
Development, and Optimization of the Blending Ratio and Baking Time for Protein-rich Snack Bars from Peanut (babile 1), Soybean(Boshe), and Maize(Qpm)

YOHANA TESFAYE; Solomon Abera (D.Eng (Haramaya University, 2022-12)

In Ethiopia about 65% of the children are protein malnourished. To decrease the rate of malnutrition, formulation and development of protein rich food from nearby and readily available cereals such as soybean, quality ...

Now showing items 1-2 of 2

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