Author:
Hlangwani Edwin,Njobeh Patrick Berka,Chinma Chiemela Enyinnaya,Oyedeji Ajibola Bamikole,Fasogbon Beatrice Mofoluwaso,Oyeyinka Samson Adeoye,Sobowale Sunday Samuel,Dudu Olayemi Eyituoyo,Molelekoa Tumisi Beiri Jeremiah,Kesa Hema,Wilkin Jonathan D.,Adebo Oluwafemi Ayodeji
Reference158 articles.
1. Formulation of satisfactory meal for Sudanese children (3–5 years) in Wad Medani Greater Locality, Gezira State, Sudan;Abdelrahman;International Healthcare Research Journal,2019
2. Proximate composition of traditional local sorghum beer “dolo” manufactured in Ouagadougou;Abdoul-Latif;African Journal of Biotechnology,2013
3. Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with Bambara groundnut (Voandzeia subterranea) seed flour;Abdualrahman;Journal of the Saudi Society of Agricultural Sciences,2019
4. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours;Abebe;Carbohydrate Polymers,2015
5. Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage;Abegaz;African Journal of Biotechnology,2007