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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 food-to-food fortified wholegrain sorghum-based porridges enhances Caco-2 ferritin formation
Lubaale, John
;
Taylor, J.R.N. (John Reginald Nuttall)
;
Emmambux, Mohammad Naushad
;
Duodu, Kwaku Gyebi
(
Wiley
,
2023-03
)
Variation in amylose concentration to enhance wheat flour extrudability
Hellemans, T.
;
Nekhudzhiga, H.
;
Van Bockstaele, F.
;
Wang, Y.J.
;
Emmambux, Mohammad Naushad
;
Eeckhout, M.
(
Elsevier
,
2020-09
)
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Author
Emmambux, Mohammad Naushad (3)
De Kock, Henrietta Letitia (1)
Duodu, Kwaku Gyebi (1)
Eeckhout, M. (1)
Hellemans, T. (1)
Kinnear, Marise (1)
Lubaale, John (1)
Muoki, Penina Ngusye (1)
Nekhudzhiga, H. (1)
Taylor, J.R.N. (John Reginald Nuttall) (1)
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Extrusion (3)
Bioaccessibility (1)
Bioaccessible iron content (BIC) (1)
Cassava-soy (1)
Complementary porridge (1)
Conventionally cooked (1)
Ferritin-formation (1)
Food-to-food fortification (FtFF) (1)
Iron (1)
Pasting (1)
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2020 (1)
2023 (1)
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