Contribution of instant amaranth (Amaranthus hypochondriacus L.)-based vegetable soup to nourishment of boarding school adolescents

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

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Dietary Intake of Schoolchildren and Adolescents in Developing Countries

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Income and race/ethnicity influence dietary fiber intake and vegetable consumption

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Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking

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Effect of heat processing on selected grain amaranth physicochemical properties

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Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources

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