Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Mohamed M. Soumanou
Nutritional, Microbiological and Rheological Characteristics of Porridges Prepared From Infant Flours Based on Germinated and Fermented Cereals Fortified With Soybean
International Journal of Current Microbiology and Applied Sciences
Activity and Stability of Immobilized Lipases in Lipase-Catalyzed Modification of Peanut Oil
Oléagineux, Corps gras, Lipides
Related publications
Nutritional Characteristics of Maize-Based Complementary Food Enriched With Fermented and Germinated Moringa Oleifera Seed Flour
International Journal of Food Science, Nutrition and Dietetics
Phyisco Chemical, Rheological, Microbiological and Sensory Characteristics of Yoghurt Supplemented With Barley and White Oat Flours
Sinai Journal of Applied Sciences
Nutritional, Microbiological and Sensorial Characteristics of Alfajor Prepared With Dehydrated Mixture of Salmon and Tilapia
Acta Scientiarum - Technology
Planetary Sciences
Astronomy
Engineering
Computer Science
Mathematics
Earth
Chemistry
Physics
Nutritional and Sensory Profiles of Sweet Potato Based Infant Weaning Food Fortified With Cowpea and Peanut
Journal of Food Technology
Acceptability and Safety of Novel Infant Porridges Containing Lyophilized Meat Powder and Iron-Fortified Wheat Flour
Food and Nutrition Bulletin
Development
Nutrition
Dietetics
Food Science
Planning
Geography
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
Nutritional and Functional Characteristics of Protein-Fortified Pasta From Sweet Potato
Food and Nutrition Sciences
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
Microbiological and Chemical Characteristics of Ayu-Narezushi Prepared With Rice-Koji
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
