Asefa, Boru
-
Vol 58 (2016) - Articles
Optimization of Blanching Time-Temperature Combination and Pre-Drying Durations for Production of High Quality Potato Chips
Abstract
PDF
-
Vol 65 (2017) - Articles
The Physicochemical and Sensory Characteristic of Cookies Baked from Wheat Flour and Mango Pulp
Abstract
PDF
Paper submission email: FSQM@iiste.org
ISSN (Paper)2224-6088 ISSN (Online)2225-0557
Please add our address "contact@iiste.org" into your email contact list.
This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.
Copyright © www.iiste.org