subject area of
- Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour
- Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production
- Effects of processing factors on the quality of gari produced by a steam gelatinization technique
- The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda.