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Browsing Research Articles (Food Science) by Subject "Wheat"
Now showing items 1-4 of 4
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(Emerald, 2013)PURPOSE – This paper aims to focus on the effect of fermentation on wheat-chickpea-rice weaningblend. DESIGN/METHODOLOGY/APPROACH – Wheat, chickpea, and rice were blended and fermented with Rhizopus koji for 60 h at 29 ^ ...
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(Wiley-Blackwell, 2014-08)BACKGROUND : In Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. ...
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(Wiley, 2018-02)BACKGROUND : The challenges of malnutrition and urbanization in Africa demand the development of acceptable, affordable, nutritious complementary-type foods. Biscuits (i.e. cookies; a popular snack) from whole grain staples ...
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(MDPI, 2022-01-06)Massive urbanization and increasing disposable incomes favor a rapid transition in diets and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA population is becoming increasingly vulnerable to the double burden ...
Now showing items 1-4 of 4