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Publications by Riris Oppusunggu

Giving Sprouted Corn Flour and Red Bean Cookies to Anaemic Toddlers

Pakistan Journal of Nutrition

Occupational Health

English

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Effect of Hydrothermal Treated Corn Flour Addition on the Quality of Corn-Field Bean Gluten-Free Pasta

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Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

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Wheat Flour Substitution With Retrograded Banana Flour to Produce Cookies Possessing Good Physical Characteristics and Low Glycemic Index

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Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread

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Bioactive Compounds and Acceptance of Cookies Made With Guava Peel Flour

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