Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented healthy soup

Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf

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Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

(2015) Tasnim Farzana et al.   Food Science & Nutrition

Physico-chemical properties of instant ogbono (Irvingia gabonensis) mix powder

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Development of a soup powder enriched with microencapsulated linseed oil as a source of omega-3 fatty acids

(2012) Mónica Rubilar et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Fast food consumption in children

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Effect of Defatted Maize Germ Addition on the Functional and Textural Properties Of Wheat Flour

(2010) M. Siddiq et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

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Vitamin B12Is the Active Corrinoid Produced in Cultivated White Button Mushrooms (Agaricus bisporus)

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Evaluation of Antioxidant Properties of Dry Soup Mix Extracts Containing Dill (Anethum sowa L.) Leaf

(2008) M. N. Rekha et al.   Food and Bioprocess Technology