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

por Legesse, Sintayehu, Worku, Solomon, Bultosa, Geremew
Publicado 2015

Physicochemical properties and sensory quality of Motlopi (Boscia albitrunca) coffee prepared using different temperature-time combinations

por Otsogile, Kenanao, Seifu, Eyassu, Bultosa, Geremew
Publicado 2022

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

por Abera, Gidmwork, Solomon, W.K., Bultosa, Geremew
Publicado 2016

Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare)

por Fikiru, Obse, Bultosa, Geremew, Fikreyesus Forsido, Sirawdink, Temesgen, Mathewos
Publicado 2016

Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia

por Keyata, Ebisa Olika, Tola, Yetenayet B., Bultosa, Geremew, Forsido, Sirawdink Fikreyesus
Publicado 2021

Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Sorghum bicolor L....

por Keyata, Ebisa Olika, Tola, Yetenayet B., Bultosa, Geremew, Forsido, Sirawdink Fikreyesus
Publicado 2021

Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia

por Keyata, Ebisa Olika, Tola, Yetenayet B., Bultosa, Geremew, Forsido, Sirawdink Fikreyesus
Publicado 2021

Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability

por Maakelo, Peggy Keamogetse, Bultosa, Geremew, Kobue-Lekalake, Rosemary Ikalafeng, Gwamba, John, Sonno, Kethabile
Publicado 2021