Filter by: Subject
Login
HrU-IR Home
→
Haramaya Institute of Technology
→
Food Sciences and Technology
→
Food Sciences and Technology
→
Filter by: Subject
JavaScript is disabled for your browser. Some features of this site may not work without it.
Filter by: Subject
Results Per Page:
5
10
20
40
60
80
100
Now showing items 21-30 of 35
Previous Page
Next Page
Cup quality, Laagee Coffee, physical properties, Roasting temperature and time, Sensory attribute (1)
Curd, Honey, Blending ratio, Fermentation time, Physico-chemical properties, and Sensory properties. (1)
Drying methods, orange fleshed sweet potato, pretreatments, quality attributes (1)
Drying methods, Papaya slice, Pretreatments, Refractance window dryer (1)
Engineering Properties, Functional properties, Germination, Iftu grain, Malt quality (1)
Fenugreek seed, functional properties, minerals, proximate, roasting, sensory evaluation.. (1)
Functional properties, haricot bean, nutrient composition, phytate, processing, methods tannin (1)
Groundnut Varieties, Roasting Conditions, Oil Yield,Oil Properties. (1)
Mango drying, Physicochemical properties, Pretreatments, Rehydration (1)
proximate, kocho-flaxseed bread, sensory acceptability. (1)
Now showing items 21-30 of 35
Previous Page
Next Page
Search HU-IR System
Search HU-IR System
This Collection
Advanced Search
Browse
All of HU-IR System
Communities & Collections
By Issue Date
Authors
Titles
Subjects
This Collection
By Issue Date
Authors
Titles
Subjects
My Account
Login
Register