Výsledky vyhledávání - "Rwubatse, Bernard"

Akademický článek

Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves.

Autor: Rwubatse, Bernard¹ (AUTHOR), Okoth, Michael Wandayi² (AUTHOR), Andago, Angela Adhiambo² (AUTHOR), Ngala, Sophia² (AUTHOR), Bitwayiki, Clement¹ (AUTHOR), Ndungutse, Vedaste¹ (AUTHOR), Ndahetuye, Jean Baptiste^1,3 (AUTHOR)

Publikováno v: Journal of Food Processing & Preservation. 12/5/2023, p1-8. 8p.

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Akademický článek

The effect of wheat variety, fermentation and incorporation of ingredients on the texture profile, colour and sensory attributes of whole wheat bread.

Autor: Rwubatse, Bernard¹ brwubatse@students.uonbi.ac.ke, Okoth, Michael W.¹, Andago, Angela A.¹, Ngala, Sophia¹, Kimonyo, Anastase², Bitwayiki, Clement²

Publikováno v: Croatian Journal of Food Science & Technology. 2021, Vol. 13 Issue 2, p227-235. 9p.

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Akademický článek

Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour.

Autor: RWUBATSE, Bernard, OKOTH, Michael Wandayi, ANDAGO, Angela Adhiambo, NGALA, Sophia, KIMONYO, Anastase, BITWAYIKI, Clement

Publikováno v: Acta Agriculturae Slovenica; 2021, Vol. 117 Issue 1, p1-9, 9p

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Akademický článek

Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours.

Autor: MUGABo, EMMANUEL, AFOAKWA, EMMANUEL OHENE, ANNOR, GEORGE, RWUBATSE, BERNARD

Publikováno v: International Journal of Food Studies; Apr2017, Vol. 6, p34-43, 10p

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