Journal of Food Processing & Technology

Singh LJ, Tiwari RB, Ranjitha K. Storage stability of guava leather in two type of packaging.

Eke-Ejiofor JN, Ojimadu AE, Wordu GO, Ofoedu CE. Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study.

Hiruy AF, Xiong Q, Jin Q, Zhao J, Lin X, He S, Abebe A, Zuo X, Ying C. The Association of Feeding Practices and Sociodemographic Factors on Underweight and Wasting in Children in Ethiopia: A Secondary Analysis of Four Health Surveys from 2000 to 2016. Journal of Tropical Pediatrics. 2021 Aug;67(4):fmab047.

Divakar SA, Prakash J. Quality parameters and shelf stability of millet based ‘Khakhra’.

Diantom A, Boukid F, Carini E, Curti E, Vittadini E. Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products?. Food Hydrocolloids. 2020 Apr 1;101:105508.

Ratnawati L, Ekafitri R, Desnilasari D. KARAKTERISASI TEPUNG KOMPOSIT BERBASIS MOCAF DAN KACANG-KACANGAN SEBAGAI BAHAN BAKU BISKUIT MP-ASI (Characterization of Composite Flour Based on Mocaf and Beans Flour as Ingredient for Weaning Food). Biopropal Industri. 2019 Dec 1;10(2):65-81.

Eunice AT, Phebean IO, Samuel O, Edith EN, Dorcas AO. Production of gluten-free cookies from blends of malted sorghum (S. bicolor) and tiger nut (Cyperus esculentus) flour. American Journal of Food Science and Technology. 2020 May 25;8(3):106-11.

Edima-Nyah AP, Ntukidem VE, Ta’awu KG. In-Vitro Digestibility, Glycemic Index, Nutritional and Sensory Properties of Breakfast Cereals Developed from Flour Blends of Yellow Maize, Soybeans and Unripe Banana. Int. J. Food Nutr. Saf. 2020;11(1):13-36.

Amanuel E, Alemayehu Y. Beekeeping practices and challenges at Lemo District, Hadiya Zone, Southern Ethiopia. Journal of Apicultural Research. 2021 Aug 12:1-3.

Egbujie AE, Okoye JI. Quality characteristics of complementary foods formulated from sorghum, African yam bean and crayfish flours. Science World Journal. 2019;14(2):16-22.

Adegbanke OR, Dada TA, Akinola SA, Akintuyi T. Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut. Food science & nutrition. 2018 Mar;6(2):307-17.

Forsido SF, Duguma HT, Lema TB, Sturm B, Hensel O. Nutritional and sensory quality of composite extruded complementary food. Food science & nutrition. 2019 Feb;7(2):882-9.

Abakorma SJ, Hundera K, Kebebew Z. Effects of coffee management on Bee Floral Diversity, Honey Yield and Quality: The Case of Gera District, Jimma Zone, South West Ethiopia. Buletin Agroteknologi. 2020 Dec 31;1(2):60-77.

Abolaji BF, Edeke EJ, Ajoke SM. Evaluation of chemical, functional and sensory properties of flour blends from sorghum, African yam bean and soybean for use as complementary feeding. Biotechnology. 2019 Oct 11;4(3):74-81.

Akintayo OA, Obadu JM, Karim OR, Balogun MA, Kolawole FL, Oyeyinka SA. Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits. LWT. 2019 Aug 1;111:513-9.

Saxena A, Pant D, Saxena A, Patel C. Emergence of Educators for Industry 5.0-An Indological Perspective.

Akoja SS, Coker OJ. Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder. International Journal of Food Science and Nutrition. 2018;3(5):64-70.

ENGIDAW D, ALEMAYEHU K, MUSTOFA S, TILAHUN A. EFFECT OF SEASON ON THE MAJOR PHYSICO-CHEMICAL PARAMETERS OF HONEY PRODUCT. Food and Environment Safety Journal. 2020 May 29;19(1).

Bolarinwa IF, Abioye AO, Adeyanju JA, Kareem ZO. Production and quality evaluation of biscuits produced from malted sorghum-soy flour blends. Journal of Advances in Food Science and Technology. 2016 Mar 30;3(3):107-13.

Haula K, Kruglikov S. FARMERS’UNION AS A MECHANISM TO ADOPT AGRICULTURAL DRONES IN SUB-SAHARAN AFRICA. InBook of Proceedings 2019 (p. 71).