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Showing 9 out of a total of 9 results for community: Food Sciences and Technology.
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EFFECTS OF BLENDING RATIO AND FERMENTATION TIME ON PHYSICOCHEMICAL AND SENSORY ACCEPTABILITY OF TEFF TARO COMPOSITE FLOUR INJERA
Wegari, Mulugeta(MSc)
;
Abera, Solomon(D. Eng.)
(
2022-02
)
EFFECTS OF BOILING, SOAKING AND FERMENTATION ON NUTRITIONAL, ANTINUTRITIONAL AND FUNCTIONAL PROPERTIES OF TANNIA COCOYAM (Xanthosoma Sagittifolium) CORM FLOUR
Woldemariyam, Muluken(MSc)
;
Gebre, Abadi (Ph.D.)
;
Neme, Getachew (PhD)
(
2022-01
)
EFFECT OF PRETREATMENTS AND DRYING METHODS ON QUALITY ATTRIBUTES OF ORANGE FLESHED SWEET POTATO (Ipomoea Batatas) SLICES AND FLOUR
Tadesse Adugna, Abdeta
(
Haramaya University
,
2022
)
EFFECT OF GERMINATION TIME AND TEMPERATURE ON IFTU MALT BARLEY (Hordeum Vulgare L.) QUALITY AND STUDY OF SOME ENGINEERING PROPERTIES OF GRAINS AND MALT FLOUR
Demeke Geremew, Lencho
(
Haramaya University
,
2022
)
EFFECTS OF VARIETIES ON PHYSICAL AND FUNCTIONAL PROPERTIES OF TEFF FLOUR (Eragrostis Teff (Zucc.)) AND COOKIES ACCEPTABILITY
Lemu Boka, Adugna
(
Haramaya University
,
2022
)
PERFORMANCE EVALUATION OF DIFFERENT POROUS MATERIALS USED IN THE ZERO ENERGY EVAPORATIVE COOLING CHAMBER FOR STORAGE OF WHITE SAPOTE (casimiroa edulis l.) FRUITS UNDER DIRE DAWA CLIMATE CONDITIO
Hawi Tole
;
Solomon Abera (D.Eng
;
Getachew Neme (Ph.D)
(
Haramaya University
,
2022-06
)
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
)
OPTIMIZATION OF ROASTING TEMPERATURE AND DURATION FOR FENUGREEK FLOUR FUNCTIONALITY AND LOCALLY MADE STEWS (HULBAT) ACCEPTABILITY
WERDI AHMED USMAEL
;
Getachew Neme (Ph.D)
;
Mr. Anbesse Girma (Assis. Prof..)
(
HARAMAYA UNIVERSITY,
,
2022-11
)
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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Author
Getachew Neme (Ph.D) (2)
Solomon Abera (D.Eng (2)
YOHANA TESFAYE (2)
Abera, Solomon(D. Eng.) (1)
Demeke Geremew, Lencho (1)
Gebre, Abadi (Ph.D.) (1)
Hawi Tole (1)
Lemu Boka, Adugna (1)
Mr. Anbesse Girma (Assis. Prof..) (1)
Neme, Getachew (PhD) (1)
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Subject
Protein rich snack bar, blending ratio, baking time, optimization (2)
Anti-nutritional factors, Boiling, Fermentation, Functional properties, Mineral compositions, Proximate compositio (1)
Blending ratio, Fermentation time, Injera, Taro flour, Teff four (1)
Cookies, functional, particle size, physical properties, teff flour, varieties. (1)
Cooling pad, Edible coating, Plant extract, White sapote, ZECC storag (1)
Drying methods, orange fleshed sweet potato, pretreatments, quality attributes (1)
Engineering Properties, Functional properties, Germination, Iftu grain, Malt quality (1)
Fenugreek seed, functional properties, minerals, proximate, roasting, sensory evaluation.. (1)
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Date Issued
2022 (9)
Has File(s)
Yes (9)