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Showing 4 out of a total of 14 results for community: Food Science.
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Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentatio
Omoba, Olufunmilayo S.
;
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
(
Wiley
,
2015-12
)
Small-scale microwave cooking-based procedure for evaluation of injera-making quality of sorghum genotypes
Mezgebe, A.G. (Abadi)
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Wiley
,
2023-05
)
Impact of cowpea adition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum
Anyango, Joseph Ochieng
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Elsevier
,
2011-02
)
Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children
Serrem, C.A. (Charlotte Atsango)
;
De Kock, Henrietta Letitia
;
Oelofse, Andre
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Wiley
,
2011-08
)
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De Kock, Henrietta Letitia (14)
Taylor, J.R.N. (John Reginald Nuttall) (14)
Adebowale, Olalekan Jimi (2)
Anyango, Joseph Ochieng (2)
Hamaker, Bruce R. (2)
Makule, Edna (2)
Milani, Peiman (2)
Serrem, C.A. (Charlotte Atsango) (2)
Adetunji, Adeoluwa Iyiade (1)
Chiremba, Constance (1)
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Sorghum (9)
Biscuits (3)
Cowpea (3)
Tannins (3)
Amylopectin (2)
Descriptive sensory profiling (2)
Injera (2)
Maize (2)
Protein (2)
Protein digestibility sorghum (2)
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2020 - 2024 (5)
2011 - 2019 (9)
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