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Publications by Miguel Anchundia

Nutritional Characteristics and Sensory Evaluation of a Drink Made With Sweet Potato Flour for People With Phenylketonuria

Agroindustrial science

English

Related publications

Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched With Sweet Potato

Journal of Nutritional Health & Food Engineering

English

Sensory Evaluation and Nutritional Value of Cakes Prepared With Whole Flaxseed Flour

Food Science and Technology

English

Nutritional and Sensory Profiles of Sweet Potato Based Infant Weaning Food Fortified With Cowpea and Peanut

Journal of Food Technology

English

Nutritional and Functional Characteristics of Protein-Fortified Pasta From Sweet Potato

Food and Nutrition Sciences

English

Physicochemical and Sensory Characteristics of Sweet Potato Chips Undergoing Different Cooking Methods

Food Science and Technology

English

Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

International Journal of Current Microbiology and Applied Sciences

English

Fortification of Cake With Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

Alexandria Science Exchange Journal

English

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

International Journal of Biological and Chemical Sciences

English

Sensory and Nutritional Evaluation of Sweet Milk Products Prepared Using Stevia Powder for Diabetics

Studies on Ethno-Medicine

Alternative Medicine

Cultural Studies

English