has been cited by the following article(s):
[1]
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Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx
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Nutrients,
2022 |
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[2]
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Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant …
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Crystals,
2022 |
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[3]
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Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency …
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Journal of Food …,
2022 |
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[4]
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Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process
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Italian Journal of Food …,
2022 |
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[5]
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Development of low-cost nutrient-dense composite flours from locally available foods for children aged 1-5 years in Eastern Uganda
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2022 |
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[6]
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On this page
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Journal of Food …,
2022 |
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[7]
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Synergistic effect of P and K interaction on yield and yield components of mungbean (Vigna radiata (L.) Wilczek) varieties
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Bulletin of the National …,
2021 |
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[1]
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A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications
Comprehensive Reviews in Food Science and Food Safety,
2023
DOI:10.1111/1541-4337.13183
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[2]
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Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product
Crystals,
2022
DOI:10.3390/cryst12050689
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[3]
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Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency Anemia among Children
Journal of Food Quality,
2022
DOI:10.1155/2022/4309892
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[4]
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Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx
Nutrients,
2022
DOI:10.3390/nu14194070
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[5]
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Synergistic effect of P and K interaction on yield and yield components of mungbean (Vigna radiata (L.) Wilczek) varieties
Bulletin of the National Research Centre,
2021
DOI:10.1186/s42269-021-00622-x
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[6]
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The biochemical changes in legumes during high-temperature micronization
Potravinarstvo Slovak Journal of Food Sciences,
2021
DOI:10.5219/1629
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