Abebe Desalegn 个人学术档案 - 学术资源搜索

引用次数

	总计	2020 年至今
引用	45	45
h 指数	3	3
i10 指数	2	2

0

22

11

202120222023202420252 9 11 21 1

Abebe Desalegn

Abebe Desalegn

Masters of Food Engineering , Wollega University

在 wollegauniversity.edu.et 的电子邮件经过验证


标题按引用次数排序按年份排序按标题排序	引用次数引用次数	年份
Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour AD Melese, EO Keyata Heliyon 8 (10), 2022	24	2022
Effect of Pretreatment and Drying Methods on the Quality of Anchote (Coccinia abyssinica (Lam.)) Flour A Desalegn, G Kibr Journal of Food Quality 2021 (1), 3183629, 2021	11	2021
Particle size distribution, rheological and pasting properties of wheat, anchote and their composite flour A Desalegn, D Hailu International Journal of Food and Nutrition Sciences 5 (1), 131-143, 2020	6	2020
Impacts of Pretreatment Techniques on the quality of tuber flours A Desalegn Melese, E Olika Keyata The Scientific World Journal 2022 (1), 9323694, 2022	3	2022
Investigation of Wheat-Anchote (Coccinia abyssinica (Lam.)) Composite Flours for Cookies Production A Desalegn Haramaya University, 2018	1	2018
Physiochemical Properties and Sensory Acceptability of Bread Developed from Wheat-Pumpkin and Common Bean Flour AD Melese, EO Keyata J Food Chem Nanotechnol 9 (1), 13-20, 2023		2023
Quality Analysis of Biscuit Developed from Wheat-Pumpkin and Common Bean Composite Flour AD Melese Available at SSRN 4098433, 0

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