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[1] An overview on Parkia biglobosa starch digestibility, health benefits and some applications
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[2] Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned
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[3] Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch‐enrichment dough and biscuit
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[4] Development and Physicochemical properties of Breadfruit (Artocarpus altilis) Resistant Starch Bread
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[5] Quality characteristics of spent hen meat powder incorporated whole wheat breads
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[6] Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched with Sweet Potato
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[7] Impact of the addition of RS-III prepared from sweet potato starch on the quality of bread
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[8] Nutrition, Food Science and Technologies School
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[9] TIME AND TEMPERATURE EFFECTS OF ULTRASOUND TREATMENTS ON THE RESISTANT STARCH CONTENT OF Canna edulis Ker
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[10] Determination of zinc, iron, resistant starch, phytic acid and their effect on rheological and organoleptic properties for selected Kenyan wheat varieties
2016
[11] Formulation of infant foods fortified with baobab fruit pulp and moringa leafpowder for children under five
2016
[12] 抗性淀粉的生物学功效及在食品加工中的应用
食品科学技术学报, 2015
[13] Caracterización morfológica y contenido de almidón resistente y disponible en bananos (Musa sapientum) exportables del Ecuador
Revista Española de Nutrición Humana y Dietética, 2015
[14] Value addition of culinary banana (Musa ABB)
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[15] Caracterizacion morfologica y contenido de almidon resistente y disponible en bananos (Musa sapientum) exportables del Ecuador
2015
[16] The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)
American Journal of Applied Sciences, 2015
[17] Desenvolvimento de massas congeladas de pães tipo forma contendo ingredientes funcionais
2014