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Publications by Charlotte A. Serrem

Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour

International Journal of Food Science and Technology

Manufacturing Engineering

English

Related publications

Development of Sorghum-Wheat Composite Bread and Evaluation of Nutritional, Physical and Sensory Acceptability

African Journal of Food Science and Technology

English

Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits

Journal of Food Processing & Technology

English

Effect of Soy Flour Addition and Heat-Processing Method on Nutritional Quality and Consumer Acceptability of Cassava Complementary Porridges

Journal of the Science of Food and Agriculture

English

Evaluation of the Nutritional Quality and Consumer Acceptability of Wheat-Sesame (Triticum Aestivum-Sesame Indicum) Composite Bread Blends

Journal of Nutritional Health & Food Science

English

Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends

International Journal of Biological and Chemical Sciences

English

Quality and Consumer Properties of Bread Baked From Mixture of Rye and Wheat Flour Using Iodine-Containing Additives

BIO Web of Conferences

English

Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour

Journal of Food Processing & Technology

English

Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours

English

Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified With Natural Sources of Calcium

Journal of Food Quality

English