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Showing 5 out of a total of 13 results for community: Food Science.
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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
)
Properties of thermoplastic maize starch-zein composite films prepared by extrusion process under alkaline conditions
Masanabo, Mondli Abednicko
;
Ray, Suprakas Sinha
;
Emmambux, Mohammad Naushad
(
Elsevier
,
2022-05
)
Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds
Mukwevho, Peter
;
Emmambux, Mohammad Naushad
(
Elsevier
,
2022-01
)
Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation
Jombo, Talknice Z.
;
Emmambux, Mohammad Naushad
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Springer
,
2021-01
)
Processing technologies for developing low GI foods –a review
Mapengo, Clarity Ropafadzo
;
Emmambux, Mohammad Naushad
(
Wiley
,
2022-07
)
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Author
Emmambux, Mohammad Naushad (13)
Mapengo, Clarity Ropafadzo (3)
Asare, Isaac Kwabena (2)
Palaniappan, Ayyappan (2)
Ray, Suprakas Sinha (2)
Antony, Usha (1)
Atanasova, Maria Todorova (1)
Baah, R.O. (1)
Du Toit, Elizabeth Louisa (1)
Duodu, Kwaku Gyebi (1)
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SDG-02: Zero hunger (5)
Stearic acid (3)
Digestibility (2)
Maize meal (2)
Maize starch (2)
Acaricide (1)
Aggregates (1)
Amylose-lipid complex (ALC) (1)
Amylose-lipid complexes (1)
Bambara groundnut (Vigna subterranean) (1)
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2022 (6)
2021 (4)
2020 (3)
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