Open AccessEffects of Fermentation Time and Blending Ratio on Functional Properties and Organoleptic Acceptability of Complementary Food
Author(s) -
Milkesa Feyera
Publication year - 2021
Publication title -
food science and quality management
Language(s) - English
Resource type - Journals
ISSN - 2224-6088
DOI - 10.7176/fsqm/104-03
Subject(s) - organoleptic , absorption of water , food science , fermentation , swelling , swelling capacity , solubility , chemistry , materials science , composite material , organic chemistry
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