Evaluating the preparation, nutritional, physical, and microbial quality of ‘ <i>chuko’</i> : a ready-to-eat barley-based snack from Hetosa district, Arsi zone, Ethiopia-Reference-Cited by-同舟云学术

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Evaluating the preparation, nutritional, physical, and microbial quality of ‘ chuko’ : a ready-to-eat barley-based snack from Hetosa district, Arsi zone, Ethiopia

Published:2024-06-19 Issue:1 Volume:10 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Beyene Tezazu Nigusie¹²,Tenagashaw Mesfin Wogayehu²,Satheesh Neela²³

Affiliation:

1. Food and Beverage Industry Research and Development Center, Manufacturing Industry Development Institute, Addis Ababa, Ethiopia

2. Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

3. Department of Food Science and Processing Technology, School of Health sciences, Amity University, Mohali, Punjab, India

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2024.2367056

Reference59 articles.

1. Achaya K. T. (1997). Usage of fats in India (p. 1). Lipid Technologies and Applications.

2. Isolation of Escherichia coli and Staphylococcus aureus from full cream powder milk sold under market conditions at Dhaka, Bangladesh and their antibiotic susceptibility;Afroz H.;Journal of Advanced Scientific Research,,2013

3. Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

4. Assessing the microbial quality of tahini (Sesame Paste) in Lebanon;Alaouie Z.;Global Health,2017

5. Traditional butter and ghee production, processing and handling in Ethiopia: A review

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