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Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread
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Orange-fleshed sweet potato-wheat composite breads : physico-chemical, sensory and nutritional quality
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Physico-chemical, nutritional and functional properties of defatted marama bean flour
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PHYSICO-CHEMICAL, NUTRITIONAL AND SENSORY QUALITIES OF CASSAVA-WHEAT SEMOLINA MACARONI NOODLES
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Evaluation of some physical-chemical properties of wheat, cassava, maize and cowpea flours for bread making
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Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
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Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality
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Sensory and nutritional quality of orange-fleshed sweet potato crisps from roots with varying physico-chemical properties
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Arabinoxylan as partial flour replacer: The effect on bread properties and economics of bread making
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Homogenisation of milk and its effect on sensory and physico-chemical properties of yoghurt
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Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef
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Chemical Composition of Cassava Starch Flour and Sensory Evaluation of Soup Made with the Flour
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Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
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Physico-chemical effects of irradiation on starch and protein of maize and bean flours
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Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life
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Sensory and nutritional quality of marama-sorghum composite flours and porridges
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Relating physico-chemical properties of frozen green peas (Pisum sativum L.) with sensory quality
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The quest for wheat flour alternatives : sensory characterisation and volatile compound profiling of composite flours and flatbread from sorghum, cassava and cowpea flours
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Phenolic acid composition and antioxidant properties of aqueous extracts from wheat and sorghum flours and cookies
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Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties
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Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours
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Inducing mutations in bread wheat (Triticum aestivum L.) using chemical treatments
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An assessment of the physico–chemical properties of Moro lake
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Physico-chemical properties of premixes for preparation of "akara"
