Formulation optimization and characterization of functional Kemesha

Author:

Bekele Derese WodajoORCID,Admassu Emire Shimelis

Funder

Wolkite University

Ethiopia Ministry of Education

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference77 articles.

1. Formulation optimization of gluten-free functional spaghetti based on maize flour and oat bran enriched in β -glucans;Padalino;Materials,2011

2. The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle;Eyidemir;Afr. J. Biotechnol.,2009

3. Development of fermented corn and rapoko blend instant porridge;Harusekwi Julien;Int. J. Nutr. Food Sci.,2016

4. A detailed review on quality parameters of functional noodles;Meenu;Food Rev. Int.,2022

5. Functional foods development: trends and technologies;Betoret;Trends Food Sci. Technol.,2011

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