Found: 6
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Assessing the quality of fried bean cake made from blend of cowpea and walnut flours.
- Published in:
- Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 219, doi. 10.24263/2310-1008-2020-8-2-5
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- Article
Chemical composition and sensory qualities of wheat-sorghum date cookies.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2017, v. 12, n. 1/2, p. 71
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- Article
QUALITY EVALUATION OF MAIZE SNACKS FORTIFIED WITH BAMBARA GROUNDNUT FLOUR.
- Published in:
- Annals: Food Science & Technology, 2018, v. 19, n. 2, p. 283
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- Article
PHYSICO-CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF COMPOSITE FLOUR MADE FROM WHEAT, PLANTAIN AND BAMBARA FOR BISCUIT PRODUCTION.
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- Annals: Food Science & Technology, 2017, v. 18, n. 4, p. 616
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- Article
EFFECT OF PARTIAL SUBSTITUTION OF COW MILK WITH BAMBARA GROUNDNUT MILK ON THE CHEMICAL COMPOSITION, ACCEPTABILITY AND SHELFLIFE OF YOGHURT.
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- Annals: Food Science & Technology, 2017, v. 18, n. 1, p. 92
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- Article
PHYSICO-CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF COMPOSITE FLOUR MADE FROM WHEAT, PLANTAIN AND BAMBARA FOR BISCUIT PRODUCTION.
- Published in:
- Journal of Applied Research on Children, 2017, v. 8, n. 2, p. 616
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- Article