Similar Items: Comparison of different methods of producing bambara (Vaondzeia subterranean L. Thou) flours for preparation of moin-moin
- Rheological properties and consumer acceptance of moin-moin premix
- Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parameters
- Nutritional and functional properties of soaked and micronized Bambara groundnut seeds and their flours
- Selected physico-chemical properties of extrudates from white yam (Dioscorea rotundata) and bambara nut (vigna subterranean) blends
- Phenolic compounds, functional and antioxidant properties of flours from microwave pre-treated Bambara groundnut seeds
- Use of biostimulants to assess the production of the underutilised legume, Bambara groundnut