Evaluation of Impact of some extrusion process variables on chemical, functional and sensory properties of complimentary food from blends of finger millet, soybean and carrot

Full Length Research Paper

Boru Asefa
Department of Food Technology and Process Engineering, College of Engineering and Technology, Wollega University, Ethiopia.
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Authors

Boru Asefa
Department of Food Technology and Process Engineering, College of Engineering and Technology, Wollega University, Ethiopia.

Eneyew Tadese Melaku
Addis Ababa Science and Technology University, Ethiopia.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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