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Research Article

Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour

Solomon Abebaw TadesseDepartment of Food Science and Applied Nutrition, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia;Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, EthiopiaCorrespondence[email protected] [email protected]

https://orcid.org/0000-0003-1228-7128 View further author information

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Geremew Bultosa BeriDepartment of Food Science and Technology, Botswana University of Agriculture and Natural Resource, Private Bag 0027, Gaborone, BotswanaView further author information

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Solomon AberaDepartment of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Dire Dawa, EthiopiaView further author information

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Fatih YildizFood Engineering and Biotechnology, Middle East Technical University, Ankara, TurkeyView further author information

(Reviewing editor)