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Publications by Penina N Muoki
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
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
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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
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Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour
Journal of Nutritional Health & Food Engineering
Effect of Processing Method on Nutritional Quality of Black Soybean
Asian Journal of Dairy and Food Research
Effect of Processing on the Quality of Flour, Abacha Slices and Its Flour Derived From Cassava (Manihot Esculenta Crantz) TMS 97/4779
African Journal of Food Science
Effect of Flaxseed Flour Incorporation on the Physical Properties and Consumer Acceptability of Cereal Bars
Food Science and Technology International
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
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
Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits
Journal of Food Processing & Technology
Effect of Selected Processing and Modification Methods on Quality of Cassava and Its Starch
Asian Journal of Agricultural Research
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
Effects of Processing Variables and Full Fat Soy Flour on Nutritional and Sensory Properties of Spaghetti Using a Mixture Design Approach
International Journal of Food Sciences and Nutrition
Food Science
