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Influence of Culinary Practices on the Physicochemical, Rheological, and Functional Properties of Irvingia gabonensis Kernels Harvested in the East Cameroon Region
eFood,
2026
DOI:10.1002/efd2.70115
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[2]
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Physicochemical, Functional, Pasting, and Amino Acid Composition of Pouteria campechiana Nut Flours (Underutilized Crops): Impact of Different Thermal Processing
Journal of Food Processing and Preservation,
2025
DOI:10.1155/jfpp/5546527
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[3]
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Physicochemical and Technofunctional Properties of Irvingia wombolu Kernels Subjected to Various Cooking Treatments
Journal of Food Processing and Preservation,
2025
DOI:10.1155/jfpp/9202273
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[4]
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Effect of flour ratio, extrusion temperature, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles
Acta Periodica Technologica,
2025
DOI:10.2298/APT250213008B
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[5]
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Determination of Shelf Life of Instant Melon (Citrulluscolocynthis) Soup Powder for Working-Class Mothers in Lagos, Nigeria
International Journal of Home Economics, Hospitality and Allied Research,
2023
DOI:10.57012/ijhhr.v2n2.006
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[6]
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Varied reduction of ochratoxin A in brown and white rice during roasting
World Mycotoxin Journal,
2022
DOI:10.3920/WMJ2021.2712
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