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Showing 10 out of a total of 35 results for community: Food Sciences and Technology.
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EFFECT OF MASHING AND FERMENTATION TIMES ON THE QUALITY OF SORGHUM (Sorghum Bicolor) BEER
Abera D. Eng., Solomon
;
Tenaw, Balkew
(
Haramaya University
,
2016-10
)
PHYSICO-CHEMICAL PROPERTIES AND CONSUMER ACCEPTANCE OF HONEY FLAVORED ETHIOPIAN CURD
Petros, Melaku
;
kumar (PhD.), Selva
;
Abera (Dr. Eng.), Solomon
(
Haramaya University
,
2016-09
)
OPTIMIZATION OF PROCESSING CONDITIONS FOR INJERA MANUFACTURING
Megersa, Habtamu
;
Kumbhar (Prof.), B.K
;
Abera, Solomon
(
Haramaya University
,
2017-11
)
EFFECTS OF BLENDING RATIO AND FERMENTATION TIME ON PHYSICOCHEMICAL AND SENSORY ACCEPTABILITY OF INJERA PREPARED FROM PUMPKIN-TEF COMPOSITE FLOUR
Desalegn, Mistiru
;
Abera (D. Eng.), Solomon
(
Haramaya University
,
2017-06
)
EFFECTS OF KOCHO (Ensete ventricosem) FLOUR BLENDING WITH FLAXSEED (Linum usitatissimum L.) FLOUR ON NUTIRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF COMPOSITE FLAT BREAD
Fikresilassie, Getinet
;
Abera (D. Eng), Solomon
(
Haramaya University
,
2017-06
)
OPTIMIZATION OF INGREDIENTS LEVEL FOR DEVELOPING WHITE SAPOTE (Casimiroa Edulis) FRUIT JAM
Ergicho Bawore, Melkamu
(
Haramaya University
,
2017-08
)
THE EFFECT OF BLENDING RATIO AND VARIETIES ON NUTRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF BREAD PRODUCED FROM WHEAT (TRITICUM AESTIVUM) - CHICKPEA (CICER ARIETINUM L) COMPOSITE FLOURS
Bekele, Tadesse
;
Abera (Dr. Eng.), Solomon
(
Haramaya University
,
2017-06
)
SELECTION OF LEVELS OF INGREDIENTS OF WHITE SAPOTE FRUIT (CASIMIROA EDULIS) JELLY MANUFACTURING
Lachamo Lagebo, Lewote
;
Abera (Dr. Eng), Solomon
;
Kumbhar (Prof), BK.
(
Haramaya University
,
2018-03
)
EFFECT OF ROASTING CONDITIONS AND VARIETAL DIFFERENCES ON THE ACCEPTABILITY OF TIHLO PROCESSED FROM BARLEY GROWN IN TIGRAY REGION, ETHIOPIA
Abera, Kbrom
;
Abera, Dr. Eng. Solomon
;
Abraha, Dr. Addis
(
Haramaya University
,
2018-11
)
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
)
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Author
Abera, (D. Eng.) Solomon (3)
Getachew Neme (Ph.D) (3)
Abera (D. Eng), Solomon (2)
Abera (D. Eng.), Solomon (2)
Abera (Dr. Eng), Solomon (2)
Abera (Dr. Eng.), Solomon (2)
Kumbhar (Prof), BK. (2)
Solomon Abera (D.Eng (2)
YOHANA TESFAYE (2)
Abera (D.Eng), Solomon (1)
... View More
Subject
Protein rich snack bar, blending ratio, baking time, optimization (2)
Afar traditional foods, Dietary diversity, Food consumption, Food security, Nutrition, Woman reproductive age,. (1)
Anti-nutritional factors, Australian sweet lupine, Blending ratio, Composite injera, Dibettered lupine seed, nutritional value (1)
Anti-nutritional factors, Boiling, Fermentation, Functional properties, Mineral compositions, Proximate compositio (1)
Anti-nutritional factors, common bean, functional properties, mineral content, physicochemical properties, processing methods, proximate compositions10 (1)
Anti-nutritional factors, Cowpea varieties, Processing methods, Nutritional quality, Sensory acceptability (1)
Beef, Body Condition Score, Export Abattoir, Instrumental Tenderness, Municipal Abattoir (1)
beer, fermentation, mashing, sorghum (sorghum bicolor) malt (1)
Blending ratio, Carrot, Complementary weaning food, Functional properties, Micronutrient, Proximate composition, Soybean, Taro (1)
blending ratio, fermentation time, injera, quality protein maize, teff (1)
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Date Issued
2000 - 2024 (34)
1012 - 1999 (1)
Has File(s)
Yes (35)