28 results on '"Ramashia, Shonisani Eugenia"'
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2. Comparative Evaluation of Health-Promoting Compounds, Physicochemical and Microbiological Properties of Sorghum [Sorghum bicolor (L.) Moench] Based Mahewu Produced by Different Traditional Brewers in Thohoyandou, South Africa
3. Nutritional composition, protein digestibility and consumer acceptability of sorghum‐based mahewu enriched with Moringa oleifera leaf powder.
4. The incorporation of Moringa oleifera leaves powder in mutton patties: Influence on nutritional value, technological quality, and sensory acceptability
5. Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties
6. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review
7. Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours
8. Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours.
9. Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa
10. A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut (Vigna subterranean)
11. Finger Millet Seed Coat—A Functional Nutrient-Rich Cereal By-Product
12. The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread
13. Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours
14. Nutritional composition, polyphenolic compounds and biological activities of marula fruit ( Sclerocarya birrea ) with its potential food applications: a review
15. Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits
16. A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut (Vigna subterranean).
17. Microbial safety of ready-to-eat food sold by retailers in Thohoyandou, Limpopo province, South Africa.
18. Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits
19. Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage
20. Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits
21. Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage
22. The incorporation ofMoringa oleiferaleaves powder in mutton patties: Influence on nutritional value, technological quality, and sensory acceptability
23. Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour
24. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review
25. Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour
26. Millets Cereal Grains : Nutritional Composition and Utilisation in Sub-Saharan Africa
27. Role of Functional Food in Treating and Preventing Cardiovascular Diseases
28. Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa
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