Similar Items: Development of soy fortified sorghum and bread wheat biscuits as a supplementary food to combat protein energy malnutrition in young children
- Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat
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- Malted and fermented sorghum as ingredients in composite bread
- Role of grain organisational structure in sorghum protein digestibility
- Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
- Assessment of chemical and organoleptic properties of fortified indigenous maize-based snack
Author: Taylor, J.R.N. (John Reginald Nuttall)
- Sorghum hot water extract : influence of grain physico-chemical characteristics
- Starch digestibility of porridges from unrefined and refined maize, pearl millet and sorghum
- Maize kernel translucency measurement by image analysis and its relationship to vitreousness and dry performance
- Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
- Improvement in the size and antioxidant activity of kafirin microparticles by treatment with sorghum polyphenols
- Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics