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Cogent Food & Agriculture Volume 8, 2022 - Issue 1
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FOOD SCIENCE & TECHNOLOGY

Evaluation of functional and rheological properties of the composite flour from oat, wheat and moringa tree leaves

Marido Getachew1 Department of Food Process Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia;2 Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, EthiopiaCorrespondence[email protected]
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Habtamu Admassu1 Department of Food Process Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia;2 Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, EthiopiaView further author information
Article: 2120009 | Received 27 Jan 2022, Accepted 29 Aug 2022, Published online: 08 Sep 2022

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