Similar Items: Physico-chemical and nutritional properties of maize-cowpea composite gluten-free pasta manufactured by extrusion cooking
- Sorghum proanthocyanidins - Degree of polymerisation, bioaccessibility and antioxidant properties as influenced by extrusion cooking
- Cooking quality and nutritional properties of extruded maize pasta with orange-fleshed sweet potato
- Chemical and physical factors affecting starch digestibility in vitro and interactions with fibre
- Millennial consumers’ acceptance of the sensory properties of gluten-free bread as predisposed by health and taste attitudes
- Role of grain organisational structure in sorghum protein digestibility
- Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) flours
Author: Emmambux, Mohammad Naushad
- Sensory, rheology, tribology and shelflife of reduced fat mayonnaise-type emulsions formulated with lipid-modified maize starch as fat replacer
- Nutritional and functional properties of soaked and micronized Bambara groundnut seeds and their flours
- Physico-chemical and nutritional properties of maize-cowpea composite gluten-free pasta manufactured by extrusion cooking
- Characterisation of nano-scale amylose-lipid complexes isolated from teff and maize starches during pasting, and their application as a fat replacer in margarine
- Starch modified with stearic acid and xanthan gum as a stabiliser in a fermented whey beverage
- Quality and potential health benefits of wraps made from wheat low grade flour with added xanthan gum