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Now showing items 1-7 of 8
Blending ratio, bulla-semolina macaroni, cooking quality, drying, sensory quality (2)
Anchote starch, glycerol, packaging, starch-based plastic films (1)
Anti-nutritional factors, Cowpea varieties, Processing methods, Nutritional quality, Sensory acceptability (1)
Cup quality, Laagee Coffee, physical properties, Roasting temperature and time, Sensory attribute (1)
Cup quality, Laagee Coffee, physical properties, Roasting temperature and time, Sensory attribute. (1)
Mango drying, Physicochemical properties, Pretreatments, Rehydration (1)
Sorghum flour, pasting properties, rheological properties and processed flour. (1)
Now showing items 1-7 of 8
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