Browsing Haramaya Institute of Technology by Subject "Finger millet-wheat cookies, Blending ratio, Anti-nutritional factor, and Finger millet varieties."

Now showing items 1-1 of 1

THE EFFECT OF BLENDING RATIO AND VARIETIES ON NUTRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF COOKIES PRODUCED FROM COMPOSITE FLOUR OF FINGER MILLET (ELEUSINE CORACANA ELEUSINE SUB SPECIES CORACANA) AND WHEAT (TRITICUMAESTIVUM)

Tirfesa Olana, Abdisa; Abera (Dr.Eng), Solomon; Lule (PhD), Dagnachew (Haramaya University, 2017-08)

This study was initiated with the objective of investigating the possibilities of mixing finger millet flour with wheat for the production of cookies. The experiments were carried out in a complete randomized design that ...

Now showing items 1-1 of 1

Search HU-IR System