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pro vyhledávání: '"Clement Bitwayiki"'
Autor:
Bernard Rwubatse, Michael W. Okoth, Angela A. Andago, Sophia Ngala, Anastase Kimonyo, Clement Bitwayiki
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 2, Pp 227-235 (2021)
Whole grain flour is gaining an increase in demand for its nutritive and health promotion values in different food products for human consumption worldwide. Whole flour from wheat grain varieties (Gihundo, Kibatsi, Nyaruka and Reberaho), spent coffee
Externí odkaz:
https://doaj.org/article/ade733bdc0884fafb666d5e468032d34
Autor:
Bernard RWUBATSE, Michael Wandayi OKOTH, Angela Adhiambo ANDAGO, Sophia NGALA, Anastase KIMONYO, Clement BITWAYIKI
Publikováno v:
Acta Agriculturae Slovenica, Vol 117, Iss 1 (2021)
The present study aimed to evaluate the effect of the wheat varieties newly introduced in Rwanda on the physicochemical characteristics of their whole wheat grains in order to know their potentials for processing. Gihundo wheat grain variety had the
Externí odkaz:
https://doaj.org/article/1531d99875b04a69b1584586eec53c66