20241cites
Optimization of Blending Ratio of Emmer Wheat Flour, White Sesame Powder and Sweet Potato Leaves Powder to Produce Nutrient-Dense and Sensory Acceptable GruelJournal of Culinary Science & Technology, Sesame and Sesamin Research
Active, last published 2026
In food composition and properties
Zemenu Azeze
Mekonnen
“Research focused on Food composition and properties and adjacent fields.”
Bahir Dar UniversityEthiopia
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Claim Your Profile01 · About the work
What I study
emenu Azeze Mekonnen is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Zemenu's work has been cited 1 times across 1 active year. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
05 · Research focus
Topics
Food composition and properties×1Sesame and Sesamin Research×1Food and Agricultural Sciences×1
06 · Where I am
Affiliations
CurrentlyBahir Dar University, Ethiopia
Research themes (UN SDGs)
07 · Selected work
Recent publications
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