Effects of Fermentation Time on Physicochemical Properties of Finger Millet Flour Batter
Summary
working-paper
Kebede Dida Ariti
About
Experience: =Researcher II, at Ethiopian Institute of Agricultural Research (2024); = Laboratory custodian, Food Science and Nutrition (2009) =BSc in Applied Biology from (Debra Birhan University, July 2006). =Associate Researcher of Food Science and Nutrition at the Ethiopian Institute of Agricultural Research (2023) =Education: MSc in Food Science and Technology (Hawassa University, Ethiopia, April 2014), =Member and Officer of Multiple National and International Professional Societies
Work
Ethiopian Institute of Agriculture Research
|Researcher II
Ethiopia
→
Ethiopian Institute of Agriculture Research
|Researcher II
Ethiopia
→
Debre Berhan University
|Graduated
Ethiopia
→
Publications
Harnessing Probiotics to Combat Aflatoxin: A Natural Approach to Food Safety: A Review
Published by
International Journal of Biomedical Engineering and Clinical Science
Summary
journal-article
Effects of Fermentation Time on Physicochemical Properties of Finger Millet Flour Batter
Summary
preprint
Finger Millet- A Possible Source of Human Nourishment and Health
Published by
Advances in Nutrition & Food Science
Summary
review