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Showing 6 out of a total of 6 results for community: Food Science.
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Does a sorghum-cowpea composite porridge hold promise for contributing to alleviating oxidative stress?
Apea-Bah, Franklin B.
;
Minnaar, Amanda
;
Bester, Megan Jean
;
Duodu, Kwaku Gyebi
(
Elsevier
,
2014-08
)
Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis
Anyango, Joseph Ochieng
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Elsevier
,
2011-12
)
The sensory profiles of flatbreads made from sorghum, cassava, and cowpea flour used as wheat flour alternatives
Dankwa, Rita
;
Aisala, Heikki
;
Kayitesi, Eugenie
;
De Kock, Henrietta Letitia
(
MDPI
,
2021-12-14
)
Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding
Unknown author
(
Elsevier
,
2015-10
)
Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children
Vilakati, Nokuthula
;
Taylor, J.R.N. (John Reginald Nuttall)
;
MacIntyre, Una Elizabeth
;
Kruger, Johanita
(
Elsevier
,
2016-11
)
Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers
Dovi, K.A.P. (Koya)
;
Chiremba, Constance
;
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
(
Wiley
,
2018-02
)
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Author
De Kock, Henrietta Letitia (3)
Taylor, J.R.N. (John Reginald Nuttall) (3)
Aisala, Heikki (1)
Anyango, Joseph Ochieng (1)
Apea-Bah, Franklin B. (1)
Bester, Megan Jean (1)
Chiremba, Constance (1)
Dankwa, Rita (1)
Dovi, K.A.P. (Koya) (1)
Duodu, Kwaku Gyebi (1)
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Cowpea (6)
Sorghum (6)
Ready-to-eat (2)
Biscuits (1)
Cassava (1)
Check-all-that-applies (CATA) (1)
Composite porridge (1)
Composites (1)
Cooking (1)
Digestibility (1)
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2020 - 2021 (1)
2011 - 2019 (5)
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