Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Search Results
4 results
Filters applied: . Clear all
Results are displayed in a computed author sort order.
The Results By Year timeline is not available.
Page 1
Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends.
Food Sci Nutr. 2014 Mar;2(2):114-31. doi: 10.1002/fsn3.82. Epub 2013 Dec 20.
Food Sci Nutr. 2014.
PMID: 24804070
Free PMC article.
Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean-maize blends.
Ng'ong'ola-Manani TA, Ostlie HM, Mwangwela AM, Wicklund T.
Ng'ong'ola-Manani TA, et al.
Food Sci Nutr. 2014 Nov;2(6):768-85. doi: 10.1002/fsn3.171. Epub 2014 Sep 22.
Food Sci Nutr. 2014.
PMID: 25493196
Free PMC article.
Item in Clipboard
Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges.
Saka L, Kasapila W, Ng'ong'ola Manani TA, Mlotha V.
Saka L, et al. Among authors: ng ong ola manani ta.
Food Sci Nutr. 2018 Oct 10;6(8):2402-2413. doi: 10.1002/fsn3.838. eCollection 2018 Nov.
Food Sci Nutr. 2018.
PMID: 30510741
Free PMC article.
Item in Clipboard
Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth-wheat flour blended bread.
Kamoto RJ, Kasapila W, Ng'ong'ola-Manani TA.
Kamoto RJ, et al. Among authors: ng ong ola manani ta.
Food Nutr Res. 2018 Sep 28;62. doi: 10.29219/fnr.v62.1341. eCollection 2018.
Food Nutr Res. 2018.
PMID: 30302086
Free PMC article.
Item in Clipboard
Cite
Cite