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Showing 10 out of a total of 35 results for community: Food Sciences and Technology.
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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
)
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
)
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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)
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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)