Effect of Germinated Tigernut andMoringaFlour Blends on the Quality of Wheat-Based Bread

Composite wheat-germinated brown rice flours: selected physicochemical properties and bread application

(2011) Phantipha Charoenthaikij et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical and functional properties of full-fat and defatted Moringa oleifera kernel flour

(2010) Babatunde S. Ogunsina et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of tigernut (Cyperus esculentus) flour addition on the quality of wheat-based cake

(2010) Chiemela Enyinnaya Chinma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Germination Conditions Affect Selected Quality of Composite Wheat-Germinated Brown Rice Flour and Bread Formulations

(2010) Phantipha Charoenthaikij et al.   JOURNAL OF FOOD SCIENCE

Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus)

(2009) Chiemela Enyinnaya Chinma et al.   FOOD RESEARCH INTERNATIONAL

Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure

(2009) S. Renzetti et al.   JOURNAL OF CEREAL SCIENCE