Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt von Kiros, Emun, Seifu, Eyassu, Bultosa, Geremew, Solomon, W.K.

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Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread von Abera, Gidmwork, Solomon, W.K., Bultosa, Geremew

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Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design von Ginindza, Angel, Solomon, W.K., Shelembe, J.S., Nkambule, T.P.

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Moisture-dependent physical properties of niger ( Guizotia abyssinica Cass.) seed von Solomon, W.K., Zewdu, A.D.

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Optimization of Phosphate and Anionic Polyacrylamide Flocculant (APF) Level for Sugar Cane Juice Clarification Using Central Composite Design von Mohammed, Hussein, Solomon, W.K, Bultosa, Geremew

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Moisture-Dependent Physical Properties of Tef Seed von Zewdu, A.D., Solomon, W.K.

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HYDRATION KINETICS OF ROASTED LUPIN (LUPINUS ALBUS) SEEDS von SOLOMON, W.K

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Modeling changes in rheological properties of potatoes during storage under constant and variable conditions von Solomon, W.K., Jindal, V.K.

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Physicochemical properties of the Harenna forest honey, Bale, Ethiopia von Belay, Abera, Solomon, W.K., Bultossa, Geremew, Adgaba, Nuru, Melaku, Samuel

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Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia von Belay, Abera, Solomon, W.K., Bultossa, Geremew, Adgaba, Nuru, Melaku, Samuel

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Optimization of heat treatment and pH of red and white pear cactus [Opuntia ficus-indica (l.) mill.] fruit juice using response surface methodology von Abdulkadir, N., Solomon, W.K., Woldetsadik, K.

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Effects of extrusion operating conditions and blend proportion on the physicochemical and sensory properties of teff-rice blend extruded products von Minweyelet, M., Solomon, W.K., Bultosa, G.

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The influence of dough kneading time and flour particle size distribution on white bread structure, glycemic response and aspects of appetite von Yaregal, Zemenu, Baye, Kaleab, Solomon, W.K.

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Optimization of Phosphate and Anionic Polyacrylamide Flocculant (APF) Level for Sugar Cane Juice Clarification Using Central Composite Design: Optimization of Cane Juice Clarificat... von Mohammed, Hussein, Solomon, W.K., Bultosa, Geremew

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Relationship between texture of raw and cooked potatoes von Solomon, W.K, Jindal, V.K

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Optimization of blending ratios of wheat-maize-sprouted mungbean (Vigna radiata L.) composite flour bread using D-optimal mixture design von Manyatsi, Nkosephayo T., Solomon, W. K., Shelembe, J.S.

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Thermodynamic properties of moisture adsorption in tef (eragrostis tef) seed von Solomon, W.K., Zewdu, A.D.

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Optimization of blending ratios of jam from swazi indigenous fruits tincozi (syzygium cordatum), tineyi (phyllogeiton zeyheri) and umfomfo (cephalanthus natalensis oliv.) using mix... von Dlamini, Nomfundo P., W. K, Solomon

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Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk von Solomon, W. K.

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Comparison of Axial and Radial Compression Tests for Determining Elasticity Modulus of Potatoes von Solomon, W.K., Jindal, V.K.

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