Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder, Food Production, Processing and Nutrition
Frontiers Optimization of a formula to develop iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio from dabi teff-field pea-based blends using a D-optimal mixture design
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Effect of extrusion treatment on enzymatic hydrolysis of wheat bran - ScienceDirect
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Haile DUGUMA, Lecturer, Master of Science
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Frontiers Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties
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