subject area of
- CHEMICAL AND SENSORY PROPERTIES OF ANALOGUE RICE PRODUCED FROM MAIZE GRITS AND HIGH QUALITY CASSAVA FLOUR BLENDS
- Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG)
- Oil Absorption and Sensory Properties of a Snack Food from Chickpea Genotypes
- Physicochemical characteristics of yam bean (Pachyrhizus erosus) seed proteins.