Effect of Different Methods of Instantization, Drying and Gum Addition on Quality Characteristics of Instant Noodles

Walnut: A Highly Nutritious Food with Several Health Benefits

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

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