has been cited by the following article(s):
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[1]
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EFFECTS OF SUBSTITUTION OF ACHA AND SOYBEAN ON ΑLPHA-AMYLASE ACTIVITY, SUGARS AND TOTAL FREE AMINO ACID DURING …
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2021 |
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[2]
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Development of Functional Snack Food from Almond Press Cake and Pearl Millet Flour
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2021 |
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[3]
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QUALITY EVALUATION OF INSTANT Mosa (A FRIED MAIZE BASED SNACK) PRODUCED FROM FERMENTED MAIZE AND SORGHUM FLOUR
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2021 |
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[4]
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Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and Bambara groundnut
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2021 |
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[5]
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Development of nutritious, safe and acceptable cassava-soy bean flakes
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East African Journal of Science …,
2021 |
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[6]
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Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour
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2020 |
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[7]
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The effect of the substitution of acha (Digitaria exilis) and soybean on the chemical composition and sensory properties of maize masa
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2020 |
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[8]
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Studies on proximate and mineral contents of extruded Nakiya from blends of rice and groundnut
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2019 |
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[9]
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Protein quality and functional properties of masa produced from maize, acha and soybean
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2019 |
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[10]
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Development of Cassava-soy Bean Breakfast Flakes With Improved Protein and Minerals
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2019 |
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[11]
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EFFECTS OF SUBSTITUTION OF ACHA AND SOYBEAN ON ΑLPHA-AMYLASE ACTIVITY, SUGARS AND TOTAL FREE AMINO ACID DURING PRODUCTION …
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2019 |
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[12]
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NUTRITIONAL, ANTIOXIDANT AND SENSORY PROPERTIES OF RICE-BASED MASA ENRICHED WITH GRAIN AMARANTH AND CARROT POWDER
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Annals. Food Science and Technology,
2018 |
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[13]
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Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi Prepared from Maize, Millet and Sorghum
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International Journal of Nutrition and Food Sciences,
2016 |
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