Items where Author is "Gbenyi, D.I."
Group by: Item Type | No Grouping Jump to: Article Number of items: 3. ArticleGbenyi, D.I. and Nkama, I. and Badau, M.H. (2016) Optimization of Physical and Functional Properties of Sorghum-Bambara Groundnut Extrudates. Journal of Food Research, 5 (2). pp. 81-97. Gbenyi, D.I. and Nkama, I. and Badau, M.H. and Danbaba, N. (2016) Residual Polyphenols, Phytate and In-vitro Protein Digestibility of Extruded Sorghum-Bambara Groundnut Blends. American Chemical Science Journal, 17 (1). pp. 1-14. Nkama, I. and Gbenyi, D.I. and Hamaker, B.R. (2015) Effects of Malting and Roasting of Millet and Sorghum on Protein Digestibility, Mineral Availability, Soluble Sugar Composition and Consumer Acceptability of Dakuwa. Indian Journal of Nutrition, 2 (1). pp. 1-6. |
