Author Details

Asefa, Boru

  • Vol 58 (2016) - Articles
    Optimization of Blanching Time-Temperature Combination and Pre-Drying Durations for Production of High Quality Potato Chips
    Abstract  PDF
  • Vol 65 (2017) - Articles
    The Physicochemical and Sensory Characteristic of Cookies Baked from Wheat Flour and Mango Pulp
    Abstract  PDF


Paper submission email: FSQM@iiste.org

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

Please add our address "contact@iiste.org" into your email contact list.

This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.

Copyright © www.iiste.org