Open AccessEffects of Blending Semolina with Egg Powder on Physico- Chemical and Sensory Quality of Macaroni
Author(s) -
Amare Girma,
Geremew Bultosa,
Solomon Abera
Publication year - 2019
Publication title -
journal of food science and nutrition therapy
Language(s) - English
Resource type - Journals
ISSN - 2641-3043
DOI - 10.17352/jfsnt.000016
Subject(s) - food science , quality (philosophy) , sensory system , chemistry , biology , physics , quantum mechanics , neuroscience
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