2012•Unpublished venueRequires access

Development of suitable processes for some Ethiopian traditional foods using quality protein maize: emphasis on enhancement of the physico-chemical properties.

Asrat Wondimu

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Key concepts: Emphasis (telecommunications), Quality (philosophy), Biotechnology, Protein quality, Food science, Agricultural engineering, Agronomy, Chemistry

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Development of suitable processes for some Ethiopian traditional foods using quality protein maize: emphasis on enhancement of the physico-chemical properties. — Research Paper | ScholarLens