Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Oduetse Daniel Gopadile"'
Autor:
Rosemary Kobue-Lekalake, Oduetse Daniel Gopadile, Gulelat Desse Haki, Eyassu Seifu, Moenyane Molapisi, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi, Geremew Bultosa
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 4, Pp 805-818 (2022)
The refined sorghum flour (SF) used is limited in fiber and micronutrients because of bran removal during milling, and protein digestibility is poor due to kafrin crosslinking. In this research, the effects of Bambara groundnut (BG) (15%, 25%, 35%) a
Externí odkaz:
https://doaj.org/article/611b94096e8847779842f1ba4cb0f690
Autor:
Rosemary Kobue-Lekalake, Geremew Bultosa, Oduetse Daniel Gopadile, Gulelat Desse Haki, Moenyane Molapisi, Eyassu Seifu, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 2, Pp 265-281 (2022)
Food-to-food fortification to refined sorghum flour (SF) for porridge making has an influence on the desirable properties of the porridge. In view of this, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and dried butternut (BU) powder (23%) bl
Externí odkaz:
https://doaj.org/article/bee692f3f0c44e8d82b2eda9cc35f38d
Autor:
Geremew Bultosa, Rosemary Kobue-Lekalake, Oduetse Daniel Gopadile, Gulelat Desse Haki, Eyassu Seifu, Moenyane Molapisi, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9195c1e96a3994e204a83f6a4ad9fec0
https://doi.org/10.2139/ssrn.4005099
https://doi.org/10.2139/ssrn.4005099