Effect of roasting time and method on physicochemical and functional properties of roasted maize grain (Asharo)
Grain roasting is the oldest technique and an important food processing unit operation. Roasting was performed on conditioned maize grains for the preparation of asharo. Although most parts of Ethiopia prepare tella from roasted various products using traditional methods that affect the physicochemi...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005712 |
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