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EFFECTS OF BLENDING RATIO OF BULLA AND SEMOLINA AND DRYING TEMPERATURE ON THE QUALITY OF MACARONI

Tesfaye, Deribe; Abera, (D. Eng.) Solomon; Neme, (PhD) Getachew (Haramaya university, 2021-01)
EFFECTS OF BLENDING RATIO OF BULLA AND SEMOLINA AND DRYING TEMPERATURE ON THE QUALITY OF MACARONI

Tesfaye, Deribe; Abera, (D. Eng.) Solomon; Neme, (PhD) Getachew (Haramaya university, 2021-01)

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Author
- Abera, (D. Eng.) Solomon (2)
- Neme, (PhD) Getachew (2)
- Tesfaye, Deribe (2)
Subject
- Blending ratio, bulla-semolina macaroni, cooking quality, drying, sensory quality (2)
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Date Issued
- 2021 (2)
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- Yes (2)