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Cogent Food & Agriculture
Volume 9, 2023 - Issue 2
Research article
Optimization of extrusion cooking process parameters to develop teff (Eragrostis (Zucc) Trotter)-based products: Physical properties, functional properties, and sensory quality
Mikyas Kebede Ali1 Department of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Dire Dawa, EthiopiaCorrespondence[email protected]
https://orcid.org/0000-0002-8322-6317View further author information
https://orcid.org/0000-0002-8322-6317View further author information, & Getachew Neme Tolesa2 Department of Food Science and Postharvest Technology, Haramaya Institute of Technology, Haramaya University, Dire Dawa, Ethiopiahttps://orcid.org/0000-0002-2337-3956View further author information
https://orcid.org/0000-0002-2337-3956View further author information