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Showing 4 out of a total of 4 results for community: Food Science.
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Processing technologies for developing low GI foods –a review
Mapengo, Clarity Ropafadzo
;
Emmambux, Mohammad Naushad
(
Wiley
,
2022-07
)
Structural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic acid
Mapengo, Clarity Ropafadzo
;
Ray, Suprakas Sinha
;
Emmambux, Mohammad Naushad
(
Elsevier
,
2021-06
)
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods : a review
Skara, Torstein
;
Lovdal, Trond
;
Skipnes, Dagbjorn
;
Nwabisa Mehlomakulu, Ngwekazi
;
Mapengo, Clarity Ropafadzo
;
Otema Baah, Rose
;
Emmambux, Mohammad Naushad
(
Taylor and Francis
,
2023
)
In vitro starch digestion and physicochemical properties of maize starch and maize meal modified by heat-moisture treatment and stearic acid
Asare, Isaac Kwabena
;
Mapengo, Clarity Ropafadzo
;
Emmambux, Mohammad Naushad
(
Wiley
,
2021-03
)
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Emmambux, Mohammad Naushad (4)
Mapengo, Clarity Ropafadzo (4)
Asare, Isaac Kwabena (1)
Lovdal, Trond (1)
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Digestibility (2)
SDG-02: Zero hunger (2)
Amylose-lipid complexes (1)
Conventional heat-moisture treatment (CHMT) (1)
Energy efficiency (1)
Food and nutrition security (FNS) (1)
Fruits, vegetable, and root (FVR) (1)
Heat-moisture treated (HMT) (1)
In vitro (1)
In vivo (1)
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