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[1]
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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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[2]
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Influence of Canahua and Quinoa Wholemeals on Properties of Non-Fermented Wheat Dough
Scientia Agriculturae Bohemica,
2019
DOI:10.2478/sab-2019-0031
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[3]
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Effect of extrusion process conditions on the physical properties of tef-oat healthy snack extrudates
Journal of Food Processing and Preservation,
2017
DOI:10.1111/jfpp.13559
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[4]
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Probiotic potential and nutritional importance of teff (Eragrostis tef (Zucc) Trotter) ENJERRA - A review.
African Journal of Food, Agriculture, Nutrition and Development,
2015
DOI:10.18697/ajfand.69.13905
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[5]
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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
Journal of Food Processing and Preservation,
2014
DOI:10.1111/jfpp.12153
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[6]
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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
DOI:10.1002/etc.2554
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