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Publications by Kiin-Kabari David Barine
Physico-Chemical and Sensory Properties of Bread Prepared From Wheat and Unripe Plantain Composite Flours Fortified With Bambara Groundnut Protein Concentrate
International Journal of Nutrition and Food Sciences
Changes in Physicochemical Characteristics and Microbiological Quality of Bakery Shortening Formulated With Shea Butter and Fluted Pumpkin Seed Oil During Storage
International Journal of Food Science and Biotechnology
The Particle Size and Thermal Properties of Flour From Three Plantain (Musa Paradisiaca) Cultivars Grown in Nigeria
Journal of Food Technology Research
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Functional, Physical and Sensory Properties of Cookies Prepared From Okara, Red Teff and Wheat Flours
Croatian Journal of Food Science and Technology
Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
Agriculture
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified With Bambara Groundnut Flour (Voandzeia Subterranean Thouars)
Academic Journal of Interdisciplinary Studies
Arts
Management
Finance
Business
Humanities
Economics
Environmental Science
Econometrics
Accounting
Social Sciences
Proximate Compositions, Anti-Nutritional Factors and Minerals Content of Composite Flours and Bread From Blends of Wheat-Anchote-Soyabean Flours
Advances in Nutrition & Food Science
Chemical Composition, Physical and Sensory Properties of Bread Incorporated With Raw and Boiled African Fan Palm (Borassus Aethiopum) Root Flours
International Journal of Agricultural and Veterinary Sciences
Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified With Natural Sources of Calcium
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Quality Assessment of Bread From Wheat, Water Yam and Soybean Flours
Asian Food Science Journal
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
Industrial
Manufacturing Engineering
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Bread-Making Properties of Rice Bread Added With Naked Oat Flours
Korean Journal of Food Preservation
Food Science
