African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 950

Full Length Research Paper

The effect of mechanical kneading and absit preparation on tef injera quality

Yoseph Legesse Assefa
  • Yoseph Legesse Assefa
  • Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, P.O. Box 385, Addis Ababa, Ethiopia.
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Shimelis Admassu Emire
  • Shimelis Admassu Emire
  • Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, P.O. Box 385, Addis Ababa, Ethiopia.
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Workineh Abebe
  • Workineh Abebe
  • Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia.
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Marina Villanueva
  • Marina Villanueva
  • College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid 57, 34004 Palencia, Spain.
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Felicidad Ronda
  • Felicidad Ronda
  • College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid 57, 34004 Palencia, Spain.
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  •  Received: 09 May 2018
  •  Accepted: 17 August 2018
  •  Published: 31 October 2018

Authors

Yoseph Legesse Assefa
Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, P.O. Box 385, Addis Ababa, Ethiopia.

Shimelis Admassu Emire
Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, P.O. Box 385, Addis Ababa, Ethiopia.

Workineh Abebe
Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia.

Marina Villanueva
College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid 57, 34004 Palencia, Spain.

Felicidad Ronda
College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid 57, 34004 Palencia, Spain.

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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