Effect of Blending Ratio and Extrusion Operating Conditions on Nutritional Quality and Functional and Sensory Acceptability of Teff‐Bulla‐Based Complementary Food: A Response Surfa... von Weya Chewicha, Getu, Adem Abdullahi, Muhammed, Andargie Wudineh, Tadele, Tamiru Geletu, Tatek, Satheesh, Neela

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Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables von Hailemariam, Gebrehana Ashine, Wudineh, Tadele Andargie

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Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour von Anberbir, Sofonyas M., Satheesh, Neela, Abera, Agimassie A., Kassa, Messenbet G., Tenagashaw, Mefin W., Asres, Degnet Teferi, Tiruneh, Abebaw Teshome, Habtu, Takele Ayanaw, Sadik, J.A., Wudineh, Tadele Andargie, Yehuala, Tadesse Fenta

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Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours von Anberbir, Sofonyas Mindesil, Satheesh, Neela, Abera, Agimassie Agazie, Tenagashaw, Mesfin Wogayehu, Asres, Degnet Teferi, Tiruneh, Abebaw Teshome, Habtu, Takele Ayanaw, Awol, Sadik Jemal, Wudineh, Tadele Andargie

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Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation von Tadesse Bonger, Zinash, Kassahun Abera, Metadel, Habitu, Takele Ayanaw, Abera, Agimassie Agazie, Tenagashaw, Mesfin Wogayehu, Tiruneh, Abebaw Teshome, Awol, Sadik Jemal, Wudineh, Tadele Andargie, Teferi Asres, Deginet, Yehuala, Tadesse Fenta

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