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    “Quality assessment of gluten-free sorghum bread prepared with sourdough and the addition of sweet lupin flour”

    “Quality assessment of gluten-free sorghum bread prepared with sourdough and the addition of sweet lupin flour” by Lemlem Birhane Gebremedihin, Workiye Getnet Abera

    Published 2024-12-01
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  2. 2
    Effect of baking conditions on gluten-free biscuit quality made from groundnut oilseed cake protein isolate and teff flour blends

    Effect of baking conditions on gluten-free biscuit quality made from groundnut oilseed cake protein isolate and teff flour blends by Tewodros Getinet Abebe, Workiye Getnet Abera

    Published 2024-12-01
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