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International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 3, 2010-05 ,pp. : 256-271

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Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize

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Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 1, 2003-03 ,pp. : 109-119

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Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

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Indigenous fermentation and soy fortification: effects on protein quality and carbohydrate digestibility of a traditional Ghanaian corn meal

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Food Chemistry, Vol. 57, Iss. 3, 1996-11 ,pp. : 377-380

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Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage

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