Nutritional and sensory evaluation of a complementary food formulated from rice, faba beans, sweet potato flour, and peanut oil

By Mahmoud Amal H.   Anany Ayman Mohammed El  

Food & Nutrition Bulletin, Vol. 35, Iss. 4, 2014-12 ,pp. : 403-413

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

Structural properties of protein-stabilized starch-based supercritical fluid extrudates

By Alavi S.H.   Gogoi B.K.   Khan M.   Bowman B.J.   Rizvi S.S.H.  

Food Research International, Vol. 32, Iss. 2, 1999-03 ,pp. : 107-118

Elsevier

Access to resources Recommend Favorite

Polyphenoloxidase and peroxidase activity in partially frozen systems with different physical properties

By Manzocco L.   Nicoli M.C.   Anese M.   Pitotti A.   Maltini E.  

Food Research International, Vol. 31, Iss. 5, 1998-06 ,pp. : 363-370

Elsevier

Access to resources Recommend Favorite

Sensory Acceptability of Partially Defatted Dikanut (Irvingia gabonensis) Flour in Ogbono Soup

By Idowu M. A.   Omoniyi S. A.   Henshaw F. O.   Olayiwola I. O.  

Journal of Culinary Science & Technology, Vol. 11, Iss. 4, 2013-10 ,pp. : 346-355

Taylor & Francis Ltd

Access to resources Recommend Favorite

Comparative study of the emulsifying and foaming properties of defatted coriander (Coriandrum sativum) seed flour and protein concentrate

By Aluko R.E.   McIntosh T.   Reaney M.  

Food Research International, Vol. 34, Iss. 8, 2001-01 ,pp. : 733-738

Elsevier

Access to resources Recommend Favorite