Vol.89 – Vol.91 (2019) Food Science and Quality Management

Vol 91 (2019)

Table of Contents

Articles

Journal coverpage PDF
Journal Editor
Evaluation of Maize (Zea mays L.) Varieties for Moisture Stress Areas PDF
Gobeze Loha 1-8
Evaluation of Phytochemical Content and Antioxidant Capacity of Processed Fenugreek (Trigonella foenum-graecuL.) Flour Substituted Injera PDF
Daka Daka Godebo 9-18
Undernutrition and Associated Factors Among Adolescent Girls in Damot Sore District, Southern Ethiopia PDF
Degu Demissie 19-31
Analytical Authentication and Determination of Adulteration in Branded Honey Samples Collected from Selected Areas in Ethiopia PDF
Simegn Serka 32-43
Effect of Traditional Fermentation Time on Total Phenolic Content and In vitro Antioxidant Activity of Kocho: Ethiopian Fermented Food from Enset (Ensete ventricusum welw. Chessman) PDF
Engeda Dessalegn 44-51
Knowledge and Practice of Nutritionists in Management of Type 2 Diabetes Mellitus with Honey: A Case of Hospitals in Nairobi County PDF
Barwecho Mercy, Thaimuta Zakayo, Imungi Jasper 52-64
Proximate Analysis and Elemental Composition of Vigna membranacea Seeds PDF
Abdullahi Nasir, Muhammad Ibrahim Usman 65-68

 

Vol 90 (2019)

 

Vol 89 (2019)