has been cited by the following article(s):
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[1]
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Enrichment of food blends with Bambara groundnut flour: past, present, and future trends
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2020 |
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[2]
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Chemical, Physical and Sensory Properties on the Keeping Quality of Wheat-Groundnut Protein Concentrate Bread
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2020 |
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[3]
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Effects of Fermentation and Extrusion on the In-vitro Protein and Starch Digestibilities of Cowpea-plantain Flour Blends
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2019 |
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[4]
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Extruded sorghum and Bambara groundnuts: influence of in-barrel moisture conditions on functional and nutritional characteristics
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2017 |
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[5]
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Effects of Fermentation and Extrusion on the Proximate and Organoleptic Properties of Cowpea-plantain Flour Blends
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British Microbiology Research Journal,
2016 |
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[6]
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Yam: Technological Interventions
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Tropical Roots and Tubers: Production, Processing and Technology,
2016 |
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[7]
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Development and quality evaluation of millet fortified tuber based extruded RTE products
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2016 |
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[8]
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Quality attributes of fufu (fermented cassava) flour supplemented with bambara flour
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2014 |
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[9]
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Quality attributes of fufu (fermented cassava) flour supplemented with bambara flour.
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International Food Research Journal,
2014 |
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[10]
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Development of flaxseed fortified rice–corn flour blend based extruded product by response surface methodology
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Journal of Food Science and Technology,
2014 |
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[11]
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Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour
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Nigerian Food Journal,
2013 |
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[12]
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Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking
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Food and Bioprocess …,
2013 |
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[13]
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Physicochemical properties of extrudates from white yam and bambara nut blends
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International Agrophysics,
2013 |
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[1]
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Enrichment of food blends with bambara groundnut flour: Past, present, and future trends
Legume Science,
2020
DOI:10.1002/leg3.25
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[2]
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Tropical Roots and Tubers
2016
DOI:10.1002/9781118992739.ch12
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[3]
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Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology
Journal of Food Science and Technology,
2015
DOI:10.1007/s13197-014-1541-1
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[4]
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Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours
Journal of Food Measurement and Characterization,
2015
DOI:10.1007/s11694-015-9251-6
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[5]
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Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking
Food and Bioprocess Technology,
2013
DOI:10.1007/s11947-011-0764-7
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[6]
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Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour
Nigerian Food Journal,
2013
DOI:10.1016/S0189-7241(15)30050-3
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