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Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges
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Extrusion cooking of pearl millet: effects on sensory attributes of porridges made from pre-cooked flours
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Physico-chemical and nutritional properties of maize-cowpea composite gluten-free pasta manufactured by extrusion cooking
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Bioprocessing of grape pomace
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Sorghum proanthocyanidins - Degree of polymerisation, bioaccessibility and antioxidant properties as influenced by extrusion cooking
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Use of grape pomace as a fine aggregate in concrete
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Sensory and nutritional quality of marama-sorghum composite flours and porridges
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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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Feed supplement and meat preservative potential of grape pomace (Vitis vinifera) in lamb production
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Tannat Grape Pomace Extracts as Alternative Structurants for High Oleic Sunflower Oil Oleogels
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PHYSICO-CHEMICAL, NUTRITIONAL AND SENSORY QUALITIES OF CASSAVA-WHEAT SEMOLINA MACARONI NOODLES
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Effect of traditional processing of hausa koko (millet porridge) and ekoegbeme (cooked dehulled maize grits) on aflatoxins.
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Production and Characterization of Bioplastic From Wheat Bran Starch Reinforced With Wheat Straw Fiber by Using Response Surface Methodology
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Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties
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Cooking quality and nutritional properties of extruded maize pasta with orange-fleshed sweet potato
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Comparative analysis of methods for producing nanocellulose from wheat straw and bran, with co-extraction of valuable products
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Grape pomace : an investigation into extraction techniques to enrich for different compound classes and the assessment of their biostimulant activity towards plants
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The development of two-week menu cycles for households with children allergic to wheat, soy, cow's milk and egg respectively
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Extraction and modification of hemicellulose from wheat bran to produce entrapment materials for the controlled release of chemicals and bioactive substances
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Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parameters
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Iron bioavailability, nutritional and health-promoting properties of extruded sorghum porridge fortified with Baobab fruit, moringa leaves and Bambara groundnut
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Evaluation of some physical-chemical properties of wheat, cassava, maize and cowpea flours for bread making
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Development of soy fortified sorghum and bread wheat biscuits as a supplementary food to combat protein energy malnutrition in young children
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Physical and chemical effects of bran on brown bread
