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Now showing items 11-12 of 12
Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge.
(AIMS Press, 2022-05-06)
Mageu is a non-alcoholic fermented gruel processed from cereal grains, mostly maize and is widely consumed in the Southern African region. The refined maize meal used for mageu processing is limited in dietary fiber, ...
Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt
(Elsevier, 2016)
Yoghurt fortification with fruits and vegetables has high potential to improve the nutrients and health promoting effects of the yoghurt. The effects of carrot juice (0, 10, 15 and 20%) and gelatin stabilizer (0.5,0.6 and ...