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Publications by Ruth Adisetu
Nutritional, Pasting and Sensory Properties of a Weaning Food From Rice (Oryza Sativa), Soybeans (Glycine Max) and Kent Mango
African Journal of Food, Agriculture, Nutrition and Development
Development
Agricultural
Food Science
Biological Sciences
Related publications
Effects of Processing Methods on the Nutritional and Anti-Nutritional Properties of Soybeans (Glycine Max)
African Journal of Food Science and Technology
Proximate Composition and Organoleptic Properties of Complementary Food Formulated From Millet (Pennisetum Psychostachynum), Soybeans (Glycine Max) and Crayfish (Euastacus Spp)
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Rice (Oryza Sativa L.)
GENETIC EVALUATION OF RICE (Oryza Sativa. L) GENOTYPES FOR YIELD AND NUTRITIONAL QUALITY TRAITS
Journal of Experimental Biology and Agricultural Sciences
Chemical, Functional, Pasting and Sensory Properties of Sorghum-Maize-Mungbean Malt Complementary Food
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties
Ciencia e Agrotecnologia
Soil Science
Veterinary
Crop Science
Food Science
Animal Science
Zoology
Agronomy
Hybridization Potential Between Cultivated Rice Oryza Sativa and African Wild Rice Oryza Longistaminata
International Journal of Agricultural Research
Plant Science
Agronomy
Soil Science
Crop Science
Correlation Between Grain Nutritional Content and Pasting Properties of Pre-Gelatinized Red Rice Flour
Revista Ceres
Agricultural
Veterinary
Biological Sciences
Development and Nutritional Evaluation of Infant Complementary Food From Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves
International Journal of Nutrition and Food Sciences
