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Year | Number of Results |
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2015 | 1 |
2016 | 1 |
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Sorghum-Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation.
Foods. 2020 Oct 9;9(10):1427. doi: 10.3390/foods9101427.
Foods. 2020.
PMID: 33050222
Free PMC article.
Consumer Acceptance of Biscuits Supplemented with a Sorghum-Insect Meal.
Awobusuyi TD, Pillay K, Siwela M.
Awobusuyi TD, et al.
Nutrients. 2020 Mar 25;12(4):895. doi: 10.3390/nu12040895.
Nutrients. 2020.
PMID: 32218250
Free PMC article.
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Nutritional Properties and Consumer's Acceptance of Provitamin A-Biofortified Amahewu Combined with Bambara (Vigna Subterranea) Flour.
Awobusuyi TD, Siwela M.
Awobusuyi TD, et al.
Nutrients. 2019 Jun 28;11(7):1476. doi: 10.3390/nu11071476.
Nutrients. 2019.
PMID: 31261709
Free PMC article.
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Provitamin A retention and sensory acceptability of amahewu, a non-alcoholic cereal-based beverage made with provitamin A-biofortified maize.
Awobusuyi TD, Siwela M, Kolanisi U, Amonsou EO.
Awobusuyi TD, et al.
J Sci Food Agric. 2016 Mar 15;96(4):1356-61. doi: 10.1002/jsfa.7230. Epub 2015 Jun 3.
J Sci Food Agric. 2016.
PMID: 25913617
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