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Showing 4 out of a total of 4 results for community: Food Sciences and Technology.
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EFFECT OF BLENDING RATIO AND NATURAL FERMENTATION TIME ON THE QUALITIES OF INJERA PREPARED FROM QUALITY PROTEIN MAIZE AND TEFF FLOURS
Asrat Yasin, Umer
(
Haramaya university
,
2019-12
)
EVALUATION OF NUTRITIONAL COMPOSITION AND SENSORY ACCEPTABILITY OF TEF (Eragrostis Tef (Zucc.) Trotter) COMPLEMENTED WITH LUPINE (Lupinus Spp.) INJERA
Yegrem, Lamesgen
;
Abera (D. Eng.), Solomon
;
Temesgen, Dr. Melese
(
Haramaya University
,
2019-08
)
OPTIMIZATION OF INGREDIENTS AND FERMENTATION TIME OF A TRADITIONAL FERMENTED BEVERAGE (CHEKA) IN KONSO SPECIAL ZONE, SOUTHERN ETHIOPIA
Esilamu Okale, Estifanos
;
Kumbhar (Prof), BK.
;
Abera (D. Eng), Solomon
(
Haramaya University
,
2019-02
)
EFFECTS OF FERMENTATION TIME AND BLENDING RATIO ON COMPLEMENTARY FOOD FORMULATED FROM MAIZE, HARICOT BEAN AND COOKING BANANA FLOUR
Feyera Tujoo, Milkesa
;
Abera (D.Eng), Solomon
;
Temesgen ( PhD), Melese
(
Haramaya University
,
2019-11
)
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Author
Abera (D. Eng), Solomon (1)
Abera (D. Eng.), Solomon (1)
Abera (D.Eng), Solomon (1)
Asrat Yasin, Umer (1)
Esilamu Okale, Estifanos (1)
Feyera Tujoo, Milkesa (1)
Kumbhar (Prof), BK. (1)
Temesgen ( PhD), Melese (1)
Temesgen, Dr. Melese (1)
Yegrem, Lamesgen (1)
Subject
Anti-nutritional factors, Australian sweet lupine, Blending ratio, Composite injera, Dibettered lupine seed, nutritional value (1)
blending ratio, fermentation time, injera, quality protein maize, teff (1)
Blending, Complementary Food, Composite Flour, Cooking Banana, Haricot bean, Fermentation, Maize (1)
Cheka, beverage, fermentation, ingredient optimization, sensory attributes, microbial colony count (1)
... View More
Date Issued
2019 (4)
Has File(s)
Yes (4)