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Showing 5 out of a total of 5 results for community: Food Science.
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Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa : effect on energy and protein intakes among children aged 6–24 months
Makame, James
;
De Kock, Henrietta Letitia
;
Emmambux, Mohammad Naushad
(
Wiley
,
2023-08
)
Dynamic oral texture properties of selected indigenous complementary porridges used in African communities
Makame, James
;
Cronje, Tanita
;
Emmambux, Mohammad Naushad
;
De Kock, Henrietta Letitia
(
MDPI Publishing
,
2019-06-21
)
Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges
Muoki, Penina Ngusye
;
Kinnear, Marise
;
Emmambux, Mohammad Naushad
;
De Kock, Henrietta Letitia
(
Wiley
,
2015-03
)
Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety
Oladiran, Dolapo Abimbola
;
Emmambux, Mohammad Naushad
;
De Kock, Henrietta Letitia
(
Elsevier
,
2018-11
)
Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges
Muoki, Penina Ngusye
;
De Kock, Henrietta Letitia
;
Emmambux, Mohammad Naushad
(
Wiley
,
2012-06
)
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Author
De Kock, Henrietta Letitia (5)
Emmambux, Mohammad Naushad (5)
Makame, James (2)
Muoki, Penina Ngusye (2)
Cronje, Tanita (1)
Kinnear, Marise (1)
Oladiran, Dolapo Abimbola (1)
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Viscosity (3)
Complementary porridge (2)
Malnutrition (2)
Oral processing (2)
Amylose-lipid complexes (1)
Attributes (1)
Available lysine (1)
Baby foods (1)
Cassava-soy (1)
Conventionally cooked (1)
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2020 - 2023 (1)
2012 - 2019 (4)
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