Belay, Dereje
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3

Effect of Sugar, Pectin, and Processing Temperature on the ..:

Chalchisa, Teklu ; Zegeye, Adamu ; Dereje, Belay.
International Journal of Fruit Science.  22 (2022)  1 - p. 711-724 , 2022
 
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5

Optimization of ingredients level for developing yellow pas..:

Tadele, Bayu ; Abera, Solomon ; Dereje, Belay
International Journal of Fruit Science.  22 (2022)  1 - p. 183-202 , 2022
 
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6

Development of edible films based on anchote (Coccinia abys..:

Tessema, Ararsa ; Admassu, Habtamu ; Dereje, Belay
Journal of Food Measurement and Characterization.  17 (2022)  1 - p. 430-446 , 2022
 
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7

Geometric Characteristics and Mass-Volume-Area Properties o..:

Wodajo, Derese ; Admassu, Shimelis ; Dereje, Belay
International Journal of Food Properties.  24 (2021)  1 - p. 885-894 , 2021
 
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8

Composition, morphology and physicochemical properties of s..:

Dereje, Belay
International Journal of Biological Macromolecules.  187 (2021)  - p. 911-921 , 2021
 
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10

Functional properties of sweet potato flour and its role in..:

Dereje, Belay ; Girma, Alemu ; Mamo, Daniel.
International Journal of Food Properties.  23 (2020)  1 - p. 1639-1662 , 2020
 
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14

Effect of Sugar, Pectin, and Processing Temperature on the ..:

Teklu Chalchisa ; Adamu Zegeye ; Belay Dereje.
https://www.tandfonline.com/doi/10.1080/15538362.2022.2113598.  , 2022
 
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