African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 904

Full Length Research Paper

Evaluation of Impact of some extrusion process variables on chemical, functional and sensory properties of complimentary food from blends of finger millet, soybean and carrot

Boru Asefa
  • Boru Asefa
  • Department of Food Technology and Process Engineering, College of Engineering and Technology, Wollega University, Ethiopia.
  • Google Scholar
Eneyew Tadese Melaku
  • Eneyew Tadese Melaku
  • Addis Ababa Science and Technology University, Ethiopia.
  • Google Scholar


  •  Received: 27 April 2017
  •  Accepted: 24 July 2017
  •  Published: 30 September 2017

How to cite this article

APA /
Asefa, B., & Melaku, E. T. (2017). Evaluation of Impact of some extrusion process variables on chemical, functional and sensory properties of complimentary food from blends of finger millet, soybean and carrot. African Journal of Food Science, 11(9), 302-309.
Chicago /
Boru Asefa and Eneyew Tadese Melaku. "Evaluation of Impact of some extrusion process variables on chemical, functional and sensory properties of complimentary food from blends of finger millet, soybean and carrot." African Journal of Food Science 11, no. 9 (2017): 302-309.
MLA /
Boru Asefa and Eneyew Tadese Melaku. "Evaluation of Impact of some extrusion process variables on chemical, functional and sensory properties of complimentary food from blends of finger millet, soybean and carrot." African Journal of Food Science 11.9 (2017): 302-309.