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Nutrition & Food Science, Vol. 43, Iss. 1, 2013-02 ,pp. : 68-73

Emerald Group Publishing Ltd

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Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): Effect of maize–legume combinations and traditional processing methods

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Food & Nutrition Bulletin, Vol. 28, Iss. 1, 2007-03 ,pp. : 23-34

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Studies on Uptake of Trivalent and Hexavalent Chromium by Maize (Zea mays)

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Nixtamalized Flour From Quality Protein Maize (Zea mays L). Optimization of Alkaline Processing

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Changes in protein nutritional quality in fresh and recombined ultra high temperature treated milk during storage

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