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Publications by E. D. Samuel
Chemical, Functional, Pasting and Sensory Properties of Sorghum-Maize-Mungbean Malt Complementary Food
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Related publications
Chemical Composition and Sensory and Pasting Properties of Blends of Maize-African Yam Bean Seed
Journal of Nutritional Health & Food Science
Chemical and Sensory Properties of Complementary Food Produced From Sorghum (Sorghum Bicolor L), Pigeon Pea (Cajanus Cajan) and Carrot (Daucus Carrota) Blends
African Journal of Food Science and Technology
Development and Functional Properties of Low-Cost Complementary Food
African Journal of Food Science
Nutritional and Sensory Properties of Co-Fermented Maize, Millet and Sorghum/Soybean Pap-(Ogi)
MOJ Food Processing & Technology
Nutritional, Pasting and Sensory Properties of a Weaning Food From Rice (Oryza Sativa), Soybeans (Glycine Max) and Kent Mango
African Journal of Food, Agriculture, Nutrition and Development
Development
Agricultural
Food Science
Biological Sciences
Functional Food Complementary to Medicine
Biomedical Journal of Scientific & Technical Research
Functional and Pasting Properties of Wheat/Tigernut Pomace Flour Blends and Sensory Attributes of Wheat/Tigernut Pomace Flour Meat Pie
Croatian journal of food science and technology
Maize Starch Biphasic Pasting Curves
Journal of Cereal Science
Biochemistry
Food Science
Chemical, Functional, Rheological and Sensory Properties of Amaranth Flour and Amaranth Flour Based Paste
African Journal of Food Science
