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Showing 5 out of a total of 5 results for collection: Food Sciences and Technology.
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OPTIMIZATION OF PROCESSING CONDITIONS FOR INJERA MANUFACTURING
Megersa, Habtamu
;
Kumbhar (Prof.), B.K
;
Abera, Solomon
(
Haramaya University
,
2017-11
)
EFFECTS OF BLENDING RATIO AND FERMENTATION TIME ON PHYSICOCHEMICAL AND SENSORY ACCEPTABILITY OF INJERA PREPARED FROM PUMPKIN-TEF COMPOSITE FLOUR
Desalegn, Mistiru
;
Abera (D. Eng.), Solomon
(
Haramaya University
,
2017-06
)
EFFECTS OF KOCHO (Ensete ventricosem) FLOUR BLENDING WITH FLAXSEED (Linum usitatissimum L.) FLOUR ON NUTIRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF COMPOSITE FLAT BREAD
Fikresilassie, Getinet
;
Abera (D. Eng), Solomon
(
Haramaya University
,
2017-06
)
OPTIMIZATION OF INGREDIENTS LEVEL FOR DEVELOPING WHITE SAPOTE (Casimiroa Edulis) FRUIT JAM
Ergicho Bawore, Melkamu
(
Haramaya University
,
2017-08
)
THE EFFECT OF BLENDING RATIO AND VARIETIES ON NUTRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF BREAD PRODUCED FROM WHEAT (TRITICUM AESTIVUM) - CHICKPEA (CICER ARIETINUM L) COMPOSITE FLOURS
Bekele, Tadesse
;
Abera (Dr. Eng.), Solomon
(
Haramaya University
,
2017-06
)
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Author
Abera (D. Eng), Solomon (1)
Abera (D. Eng.), Solomon (1)
Abera (Dr. Eng.), Solomon (1)
Abera, Solomon (1)
Bekele, Tadesse (1)
Desalegn, Mistiru (1)
Ergicho Bawore, Melkamu (1)
Fikresilassie, Getinet (1)
Kumbhar (Prof.), B.K (1)
Megersa, Habtamu (1)
Subject
Casimiroa edulis, Jam, Pectin, Sugar, Citric acid, vanilla, Optimization, Physico-chemical properties, RSM. (1)
Centeral Composite Rotatable Design, Curve Expert Professionals, Mathematical Modelling, pH Fermentation Kinetics, Response Surface Methodology (1)
Chickpea variety, blending ratio, bread, proximate composition, mineral Contents and Functional properties (1)
proximate, kocho-flaxseed bread, sensory acceptability. (1)
Pumpkin, Blending ratio, Injera, beta carotene, fermentation time. (1)
... View More
Date Issued
2017 (5)
Has File(s)
Yes (5)