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