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Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (Eragrostis tef (Zucc.) Trotter) and chickpea flours
International Journal of Food Properties,
2022
DOI:10.1080/10942912.2022.2130941
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Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (Eragrostis tef (Zucc.) Trotter) and chickpea flours
International Journal of Food Properties,
2022
DOI:10.1080/10942912.2022.2130941
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[3]
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Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (
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International Journal of Food Properties,
2022
DOI:10.1080/10942912.2022.2130941
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Scientia Agriculturae Bohemica,
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Effect of extrusion process conditions on the physical properties of tef-oat healthy snack extrudates
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Bread from Composite Plantain-Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities
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Pesticide residue evaluation in major staple food items of Ethiopia using the QuEChERS method: A case study from the Jimma Zone
Environmental Toxicology and Chemistry,
2014
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Pesticide residue evaluation in major staple food items of Ethiopia using the QuEChERS method: A case study from the Jimma Zone
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2014
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