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Showing 5 out of a total of 31 results for community: Food Science.
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In vitro fecal fermentation of indigestible residues from heat-moisture treated maize meal and maize starch with stearic acid
Asare, Isaac Kwabena
;
Palaniappan, Ayyappan
;
Jungles, Thaisa Moro Cantu
;
Hamaker, Bruce R.
;
Emmambux, Mohammad Naushad
(
Wiley
,
2022-07
)
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
)
Cooking quality, nutritional and antioxidant properties of gluten-free maize – orange-fleshed sweet potato pasta produced by extrusion
Baah, R.O.
;
Duodu, Kwaku Gyebi
;
Emmambux, Mohammad Naushad
(
Elsevier
,
2022-06
)
Food choice drivers at varying income levels in an emerging economy
Magano, Nomzamo
;
Tuorila, Hely
;
De Kock, Henrietta Letitia
(
Elsevier
,
2023-10
)
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
)
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Author
Emmambux, Mohammad Naushad (12)
Taylor, J.R.N. (John Reginald Nuttall) (8)
De Kock, Henrietta Letitia (5)
Hamaker, Bruce R. (4)
Duodu, Kwaku Gyebi (3)
Kayitesi, Eugenie (3)
Amiri-Rigi, Atefeh (2)
Mapengo, Clarity Ropafadzo (2)
Mehlomakulu, Ngwekazi Nwabisa (2)
Milani, Peiman (2)
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SDG-02: Zero hunger (31)
Low- and middle-income countries (LMICs) (3)
Antioxidant (2)
Dough rheology (2)
Fermentation (2)
Lactic acid bacteria (LAB) (2)
Micronutrient deficiencies (2)
Nutrient adequacy (2)
SDG-03: Good health and well-being (2)
Sorghum (2)
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2023 (15)
2022 (10)
2024 (5)
2017 (1)
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