• Effect of Blend Ratio on the Quality and Sensory Properties of Wheat Breads Made from Oyster Mushroom (Pleurotus Ostreatus ) Powder 

  Hailu, Kaleab (Addis Ababa University, 2011-07-23)

  Breads were prepared by substituting wheat flour with oyster mushroom (Pleurotus ostreatus) powder (OMP). The objectives of the study was to study the possibility of bread making by using OMP and wheat flour (WF) at ...
• Isolation and Characterization of Rennin Enzyme from Mucor Species and Utilization for Cheese Making 

  Getu, Abebe (Addis Ababa University, 2006-01-31)

  Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. Rennet, a microbial coagulant, can be obtained from Mucor species isolated from cow dung. The aim of this work was to extract ...
• Weak Idempotent Rings 

  Wasihun, Dereje (Addis Ababa University, 2020-11-11)

  We introduce the notion of Weak idempotent ring (WIR, for short) which is a ring of characteristic 2 and a4 = a2 for each a in the ring. We obtain certain properties of this class. Further we provide examples of weak ...
• Design and Techno-economic Evaluation of Solar PV power Supply for Off-Grid Communities in Ethiopia: The Case of Indode Village 

  Genanaw, Embiale (Addis Ababa University, 2020-09)

  Now a day, alternative energy supply has become compulsory to improve the life standard and increase the development of rural areas which are living without modern electricity and still dependent on traditional fuels. ...
• Impacts of Urbanization on Kicukiro Water Supply Network: Spatio-Temporal Investigation Using Geospatial Models and Watergems 

  Victor, Jimmy (Addis Ababa University, 2020-10-10)

  In Kigali, the capital city of Rwanda, the population is growing faster than the provision of services with a strong population growth of average annual growth rate of 4.0 percent. The high population growth has led to ...

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