Microbiological, Biochemical and Organoleptic Quality of Marine Shrimp Ready-To-Eat (RTE) Value added Products Purchased from Self Help Group

Comparative Evaluation of the Thicknessing Power of Starches from Diverse Flour Sources,in Bechamel and Velouté Sauces

Evaluation of Freezing Capacity of a Conceptual Adaptive Food Preservation System (AFPS) Appliance in the Context of IEC 62552 Standards

Sensory Evaluation and Demonstration of Some Common Bean Dishes at Basketo Special Woreda, Southern Ethiopia