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Effect of Selected Pre-Treatments on The Functional and Pasting Properties of Pigeon Pea Flour
African Journal of Agriculture and Food Science,
2023
DOI:10.52589/AJAFS-FZNUN1CH
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Production of Foxtail-Millet-Based Composite Antioxidant Nutritive Flour Using Coarse Grains and Fruit Flour
Journal of Food Processing and Preservation,
2023
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Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours
Foods,
2022
DOI:10.3390/foods11162474
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Influence of harvest moisture content and milling duration on microwave‐dried rice physicochemical properties
Cereal Chemistry,
2022
DOI:10.1002/cche.10555
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Physicochemical, Functional, Pasting Properties and Fourier Transform Infrared Spectroscopy of Native and Modified Cardaba banana (Musa ABB) Starches
Food Chemistry Advances,
2022
DOI:10.1016/j.focha.2022.100076
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Impacts of selected infrared wavelength treatments on the pasting properties and discoloration of Rice
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16902
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Physicochemical, Functional, Pasting Properties and Fourier Transform Infrared Spectroscopy of Native and Modified Cardaba banana (Musa ABB) Starches
Food Chemistry Advances,
2022
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[8]
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Physicochemical, Functional, Pasting Properties and Fourier Transform Infrared Spectroscopy of Native and Modified Cardaba banana (Musa ABB) Starches
Food Chemistry Advances,
2022
DOI:10.1016/j.focha.2022.100076
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[9]
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Physicochemical, Functional, Pasting Properties and Fourier Transform Infrared Spectroscopy of Pure and Modified Cardaba Banana (Musa ABB) Starches
SSRN Electronic Journal ,
2022
DOI:10.2139/ssrn.4113796
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Effects of ambient air dehumidification, air temperature, and drying duration on rough rice quality and pasting properties using fluidized bed and fixed bed dryers
Cereal Chemistry,
2021
DOI:10.1002/cche.10438
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Impacts of size fractionation, commingling, and drying temperature on physical and pasting properties of broken rice kernels
Cereal Chemistry,
2020
DOI:10.1002/cche.10241
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[12]
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Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour
Food Chemistry,
2020
DOI:10.1016/j.foodchem.2020.126208
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[13]
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Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato
Food Science & Nutrition,
2018
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Physicochemical characteristics and microbiological quality of senescent plantain products
Cogent Food & Agriculture,
2018
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Effect of addition of processed bambara nut on the functional and sensory acceptability of millet-based infant formula
Food Science & Nutrition,
2018
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Assessment of pasting characteristics of size fractionated industrial parboiled and non-parboiled broken rice
Cereal Chemistry,
2018
DOI:10.1002/cche.10107
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Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends
Food Science & Nutrition,
2017
DOI:10.1002/fsn3.455
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Modelling the rheological properties of gruels produced from selected food products from Cameroon
African Journal of Biotechnology,
2017
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