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International Journal of Food Properties Volume 25, 2022 - Issue 1
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Original Article

Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (Eragrostis tef (Zucc.) Trotter) and chickpea flours

Tamirat Korea Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia;b Debrezeit Agricultural Research Center, Ethiopian Institute of Agricultural Research, Bishoftu, EthiopiaCorrespondence[email protected]
,
Workineh Abebeb Debrezeit Agricultural Research Center, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia
&
Paulos Getachewa Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
Pages 2254-2266 | Received 25 Jul 2022, Accepted 26 Sep 2022, Published online: 06 Oct 2022

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