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    Effect of Blending Ratio and Extrusion Operating Conditions on Nutritional Quality and Functional and Sensory Acceptability of Teff-Bulla-Based Complementary Food: A Response Surface Methodology Approach

    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... by Getu Weya Chewicha, Muhammed Adem Abdullahi, Tadele Andargie Wudineh, Tatek Tamiru Geletu, Neela Satheesh

    Published 2024-01-01
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