subject area of
- Development and validation of a quantitative snack and beverage food frequency questionnaire for adolescents.
- Factors influencing the reinforcing value of fruit and unhealthy snacks
- Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG)
- Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend
- Nutritive value of the nuña popping bean
- Oil Absorption and Sensory Properties of a Snack Food from Chickpea Genotypes
- Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties