Journal of Food Technology and Preservation

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Melaku Tafese Awulachew Author

Properties of wholegrain bread baked with various methods: Assessment to phytonutrient, antioxidant, shelf life and quality

Department of Food science and nutrition research, Kulumsa Agricultural Research Center, EIAR, Addis Ababa, Ethiopia

Biography:

Author has completed M.Sc. in Chemical Engineering from Addis Ababa University, Ethiopia. Author is skilled at Food processing, Post harvest technology. He is well known for the subject of Chemical and Pharmaceutical processing, Phytochemicals and Packaging. Keywords: Wholegrain, Antioxidant, Phytonutrient, shelf life

Subjects of specialization: Food science ,Nnutrition ,Wholegrain,Antioxidant,shelf life

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