Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology Cover

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Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 22 (2018): Issue 2 (December 2018)

By: Helen Weldemichael, Shimelis Admassu and Melaku Alemu

Open Access

|Jan 2019

Authors

Helen Weldemichael

nelehwm@gmail.com

School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia

Shimelis Admassu

School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia

Melaku Alemu

Ethiopian Agricultural Research Council Secretariat, Addis Ababa, Ethiopia

DOI: https://doi.org/10.2478/aucft-2018-0014 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

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Language: English

Page range: 67 - 75

Published on: Jan 3, 2019

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

D-optimal design,

sensory analysis,

physicochemical properties,

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2019 Helen Weldemichael, Shimelis Admassu, Melaku Alemu, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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