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Publications by Abraham T Girgih
Evaluation of the Nutritional Quality and Consumer Acceptability of Wheat-Sesame (Triticum Aestivum-Sesame Indicum) Composite Bread Blends
Journal of Nutritional Health & Food Science
Related publications
Development of Sorghum-Wheat Composite Bread and Evaluation of Nutritional, Physical and Sensory Acceptability
African Journal of Food Science and Technology
Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
DUS Testing of Sesame (Sesamum Indicum L.) Accessions Using Morphological Descriptors and Evaluation for Foliar Diseases of Sesame
International Journal of Current Microbiology and Applied Sciences
The Application and Implications of Gamma Radiation in Bread Wheat (Triticum Aestivum)
Pakistan Journal of Biological Sciences
Agronomy
Crop Science
Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends
International Journal of Biological and Chemical Sciences
Antifungal Properties of Extracts of Sesame (Sesamum Indicum)
International Journal of Agriculture and Biology
Agricultural
Biological Sciences
Enhancement of Nutritional Quality of Wheat (Triticum Aestivum) by Metabolic Engineering of Isoflavone Pathway
American Journal of Biochemistry and Biotechnology
Biochemistry
Biotechnology
SHANDAWEEL 1: A NEW BREAD WHEAT(Triticum Aestivum L.) CULTIVAR
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Evaluation of Blends of Wheat (Triticum Aestivum) Flour and African Walnut (Tetracarpidium Conophorum) Flour in Biscuit Production
Croatian journal of food science and technology
