Frontiers Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour
PDF) Changes in Anti-nutritional Factors and Functional Properties
Sirawdink Fikreyesus FORSIDO, PhD
Product Development and Quality Evaluation of Biscuit and Ready-to-Eat Snack from Cowpea-wheat Flour Blends
Plants, Free Full-Text
Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit, Bulletin of the National Research Centre
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PDF) Changes in Anti-nutritional Factors and Functional Properties
Haile DUGUMA, Lecturer, Master of Science
Surface plot of the phytate content of the protein isolate as affected
Effects of Fermentation, Germination, Roasting and Mono-Screw Extrusion Cooking on the Phytate and Iron Contents of Millet Souna Produced in Senegal (Pennisetum Glaucum)
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