All Stories

  1. Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread

    Article • Food Science & Nutrition, December 2016, Wiley

    solomon worku, Professor Geremew Bultosa Beri

  2. Application of Peleg's equation to describe creep responses of potatoes under constant and variable storage conditions

    Article • Journal of Texture Studies, November 2016, Wiley

    solomon worku

  3. Optimization of Phosphate and Anionic Polyacrylamide Flocculant (APF) Level for Sugar Cane Juice Clarification Using Central Composite Design

    Article • Journal of Food Processing and Preservation, October 2015, Wiley

    solomon worku, Professor Geremew Bultosa Beri

  4. Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend

    Article • F1000Research, May 2015, Faculty of 1000, Ltd.

    solomon worku, Professor Geremew Bultosa Beri

  5. Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk

    Article • Food Science & Nutrition, December 2013, Wiley

    solomon worku