Cogent Food & Agriculture
Volume 10, 2024 - Issue 1
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Food Science & Technology
Evaluating the preparation, nutritional, physical, and microbial quality of ‘chuko’: a ready-to-eat barley-based snack from Hetosa district, Arsi zone, Ethiopia
Tezazu Nigusie Beyenea Food and Beverage Industry Research and Development Center, Manufacturing Industry Development Institute, Addis Ababa, Ethiopia;b Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, EthiopiaCorrespondence[email protected] [email protected]
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Mesfin Wogayehu Tenagashawb Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, EthiopiaView further author information
& Neela Satheeshb Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia;c Department of Food Science and Processing Technology, School of Health sciences, Amity University, Mohali, Punjab, IndiaView further author information
Article: 2367056
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Received 10 Dec 2023, Accepted 06 Jun 2024, Published online: 19 Jun 2024
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