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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)
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)

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- Protein rich snack bar, blending ratio, baking time, optimization (2)
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Date Issued
- 2022 (2)
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