Search Results - Awol, Sadik Jemal

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  1. 1
    The effect of fermentation temperature and duration on the physicochemical, microbial, and sensory attributes of kocho

    The effect of fermentation temperature and duration on the physicochemical, microbial, and sensory attributes of kocho by Melaku, Amare, Satheesh, Neela, Awol, Sadik Jemal, Kassa, Messenbet Geremew

    Published in Discover Food
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  2. 2
    Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours

    Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours by 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

    Published in CYTA: journal of food
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  3. 3
    Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation

    Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation by 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

    Published in CYTA: journal of food
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  4. 4
    The effect of extrusion condition and blend proportion on the physicochemical and sensory attributes of teff-soybean composite flour gluten free extrudates

    The effect of extrusion condition and blend proportion on the physicochemical and sensory attributes of teff-soybean composite flour gluten free extrudates by Awol, Sadik Jemal, Kidane, Solomon Worku, Bultosa, Geremew

    Published in Measurement. Food
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  5. 5
    Optimization of Blending Ratio of Emmer Wheat Flour, White Sesame Powder and Sweet Potato Leaves Powder to Produce Nutrient-Dense and Sensory Acceptable Gruel

    Optimization of Blending Ratio of Emmer Wheat Flour, White Sesame Powder and Sweet Potato Leaves Powder to Produce Nutrient-Dense and Sensory Acceptable Gruel by Mekonnen, Zemenu Azeze, Satheesh, Neela, Awol, Sadik Jemal, Tadesse, Eskindir E.

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