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Now showing items 1-7 of 7
Anchote flour, pasting properties, rheological properties, cookies (1)
Anti-nutritional factors, Australian sweet lupine, Blending ratio, Composite injera, Dibettered lupine seed, nutritional value (1)
Boiling time, Finger rhizome, Rhizome form, Processing methods, Turmeric, Quality (1)
Chickpea, extrusion process, process optimization, response surface methodology (1)
Lupin, Lupin flour, Blending ratio, Rheological and Functional properties, Cookie (1)
Pumpkin, Blending ratio, Injera, beta carotene, fermentation time. (1)
Teff grains and flour, pasting properties, functional properties, physical properties, rheological properties. (1)
Now showing items 1-7 of 7
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