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Page 1
Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves.
J Food Sci. 2016 Jan;81(1):E56-64. doi: 10.1111/1750-3841.13168. Epub 2015 Dec 7.
J Food Sci. 2016.
PMID: 26642260
Comparison of the viscosity of camel milk with model milk systems in relation to their atomization properties.
Habtegebriel H, Wawire M, Gaukel V, Taboada ML.
Habtegebriel H, et al. Among authors: wawire m.
J Food Sci. 2020 Oct;85(10):3459-3466. doi: 10.1111/1750-3841.15451. Epub 2020 Sep 16.
J Food Sci. 2020.
PMID: 32935862
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Thermal stability of ascorbic acid and ascorbic acid oxidase in african cowpea leaves ( Vigna unguiculata ) of different maturities.
Wawire M, Oey I, Mathooko F, Njoroge C, Shitanda D, Hendrickx M.
Wawire M, et al.
J Agric Food Chem. 2011 Mar 9;59(5):1774-83. doi: 10.1021/jf103469n. Epub 2011 Feb 10.
J Agric Food Chem. 2011.
PMID: 21309563
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The Effect of Pretreatment (Spray Drying) on the Yield and Selected Nutritional Components of Whole Camel Milk Powder.
Habtegebriel H, Wawire M, Sila D.
Habtegebriel H, et al. Among authors: wawire m.
J Food Sci. 2018 Dec;83(12):2983-2991. doi: 10.1111/1750-3841.14361. Epub 2018 Nov 15.
J Food Sci. 2018.
PMID: 30440084
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