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Articles from other publishers (18)
Ngozi C. Okoronkwo, Chigozie F. Okoyeuzu, Chinwe R. Eze, Ifeoma E. Mbaeyi-Nwaoha & Chidinma P. Agbata. (2023) Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends. Fermentation 9:3, pages 250.
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Ebisa Olika Keyata, Yetenayet B. Tola, Geremew Bultosa & Sirawdink Fikreyesus Forsido. (2021)
Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (
Sorghum bicolor
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Gui‐mei Dong, Ji‐lin Dong, Ying‐ying Zhu, Rui‐ling Shen & Ling‐bo Qu. (2021) Development of weaning food with prebiotic effects based on roasted or extruded quinoa and millet flour. Journal of Food Science 86:3, pages 1089-1096.
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Kikelomo P. Adejuwon, Oluwatooyin F. Osundahunsi, Stephen A. Akinola, Matthew O. Oluwamukomi & Mulunda Mwanza. (2020) Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet. Food Science & Nutrition 9:2, pages 639-650.
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Sirawdink Fikreyesus Forsido, Alemgena Ayana Hordofa, Abebe Ayelign, Tefera Belachew & Oliver Hensel. (2020) Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia. Heliyon 6:7, pages e04606.
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Peninah W. Gitau, Catherine N. Kunyanga, George O. Abong', John O. Ojiem & James W. Muthomi. (2019) Assessing Sensory Characteristics and Consumer Preference of Legume-Cereal-Root Based Porridges in Nandi County. Journal of Food Quality 2019, pages 1-7.
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Anwar Hussain & Rajkumari Kaul. (2019) Nutritional, sensory and storage studies of instant multigrain porride mix. FOOD SCIENCE RESEARCH JOURNAL 10:1, pages 94-100.
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Sirawdink Fikreyesus Forsido, Haile Tesfaye Duguma, Tefera Belachew Lema, Barbara Sturm & Oliver Hensel. (2019) Nutritional and sensory quality of composite extruded complementary food. Food Science & Nutrition 7:2, pages 882-889.
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Sadia Hassan, Muhammad Imran, Nazir Ahmad & Muhammad Kamran Khan. (2017) Lipids characterization of ultrasound and microwave processed germinated sorghum. Lipids in Health and Disease 16:1.
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Agnes Nabubuya, Agnes Namutebi, Yusuf Byaruhanga, Reidar B. Schuller, Judith Narvhus & Trude Wicklund. (2017) Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases. Food Science & Nutrition 5:6, pages 1072-1078.
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Catherine T. Ndagire, John H. Muyonga, Reddy Manju & Dorothy Nakimbugwe. (2015) Optimized formulation and processing protocol for a supplementary bean‐based composite flour. Food Science & Nutrition 3:6, pages 527-538.
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Irene Stuart Torrié De Carvalho, Yvonne Granfeldt, Petr Dejmek & Andreas Håkansson. (2015) From Diets to Foods: Using Linear Programming to Formulate a Nutritious, Minimum-Cost Porridge Mix for Children Aged 1 to 2 Years. Food and Nutrition Bulletin 36:1, pages 75-85.
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Irene Stuart Torrie de Carvalho, Yvonne Granfeldt, Ann‐Charlotte Eliasson & Petr Dejmek. (2013) Predictability of the consistency of porridges using different methods to measure flour swelling. Starch - Stärke 66:1-2, pages 199-207.
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Oluwole Steve Ijarotimi. (2013) Determinants of Childhood Malnutrition and Consequences in Developing Countries. Current Nutrition Reports 2:3, pages 129-133.
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Irene S. T. de Carvalho, Yvonne Granfeldt, Ann-Charlotte Eliasson & Petr Dejmek. (2013) Predictability of the Consistency of Porridges Using Mixtures of Different Flours. Food and Nutrition Sciences 04:09, pages 933-939.
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Ivan M. Mukisa, Charles M.B.K. Muyanja, Yusuf B. Byaruhanga, Reidar B. Schüller, Thor Langsrud & Judith A. Narvhus. (2012) Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure. Radiation Physics and Chemistry 81:3, pages 345-351.
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