Effects of Sprouting and Fermentation on the Physicochemical Properties and Nutritional Composition of Cowpea Flour, and Consumer Acceptability of Composite Doughnuts Made Thereof

Documenti analoghi

• Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain
  di: Gifty Serwaa Otoo, et al.
  Pubblicazione: (2026)
• Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten‐Free Noodles Made From Cassava–Bambara Groundnut Composite Flour
  di: Rosemond Godbless Dadzie, et al.
  Pubblicazione: (2025)
• Enhancing Protein and Vitamin A Intake Through the Addition of Bambara Groundnut and Ripe Plantain to Maize Porridge
  di: Gifty Serwaa Otoo, et al.
  Pubblicazione: (2024)
• Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage
  di: Nazir Kizzie-Hayford, et al.
  Pubblicazione: (2024)
• The Ising Model Coupled to 2D Gravity: Higher-order Painlevé Equations/The $(3,4)$ String Equation
  di: Hayford, Nathan
  Pubblicazione: (2024)