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Blending ratio, Fermentation time, Injera, Taro flour, Teff four (1)
Blending, Complementary Food, Composite Flour, Cooking Banana, Haricot bean, Fermentation, Maize (1)
Calcium Lactate, Corn Zein, Aloe Vera Gel, Blending Ratio, Strawberry, Quality, Storability (1)
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)
Cheka, beverage, fermentation, ingredient optimization, sensory attributes, microbial colony count (1)
Chickpea variety, blending ratio, bread, proximate composition, mineral Contents and Functional properties (1)
Coffee husks, hojja, physicochemical characteristics, roasting conditions, sensory acceptability (1)
Cookies, functional, particle size, physical properties, teff flour, varieties. (1)
Cooling pad, Edible coating, Plant extract, White sapote, ZECC storag (1)
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