African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 989

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.
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Eneyew Tadese Melaku
  • Eneyew Tadese Melaku
  • Addis Ababa Science and Technology University, Ethiopia.
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  •  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.
DOI /
https://doi.org/10.5897/AJFS2017.1608
URL /
https://academicjournals.org/journal/AJFS/article-abstract/ECAB23B65549

Copyright © 2025 Author(s) retain the copyright of this article.

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

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