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2 research outputs found
Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety
Author
Aune
Aune
+47 more
Bellissimo
Boaz
Bolhuis
Bolhuis
Brennan
Brennan
Buettner
Chambers
Chambers
Chawla
Clark
De Graaf
De Graaf
De Silva
Dolapo A. Oladiran
Dziedzoave
Einstein
Ferriday
Fiszman
Flint
Forde
Heath
Henriëtte L. de Kock
Isaksson
Karlsson
Kashket
Kim
Krop
Lafiandra
Laguna
Lyly
Mathern
Mattes
McCrickerd
Millward
Mohammed N. Emmambux
Oladiran
Prinz
Ruijschop
Singh
Slavin
Tournier
Tsuchiya
Wang
Wijlens
Zhu
Zijlstra
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends
Author
AbioseSumbo H.
Ahmed G.
+19 more
Akubor P. I.
AOAC
Ashogbon A. O.
Butt M. S.
Chandra S.
Dolapo A. Oladiran
Eugenie Kayitesi
Kumar P.
Lee Y. E.
Mepba H. D.
Mongi R. J.
Morrison W. R.
Nuwamanya E.
Okpala L. C.
Oluwaseun P. Bamidele
Opeolu M. Ogundele
Shahzadi N. A. U. R. E. E. N.
Wanyakha M. T.
Šramková Z.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref