Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread

por Kamoto, Ruth J., Kasapila, William, Ng’ong’ola-Manani, Tinna A.
Publicado 2018

Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges

por Saka, Lizzie, Kasapila, William, Ng'ong'ola Manani, Tinna A., Mlotha, Vincent
Publicado 2018

Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

por Ng'ong'ola-Manani, Tinna Austen, Østlie, Hilde Marit, Mwangwela, Agnes Mbachi, Wicklund, Trude
Publicado 2014

Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends

por Ng'ong'ola-Manani, Tinna A, Mwangwela, Agnes M, Schüller, Reidar B, Østlie, Hilde M, Wicklund, Trude
Publicado 2014

Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends

por Ng'ong'ola-Manani, Tinna A, Mwangwela, Agnes M, Schüller, Reidar B, Østlie, Hilde M, Wicklund, Trude
Publicado 2014

How immediate and significant is the outcome of training on diversified diets, hygiene and food safety? An effort to mitigate child undernutrition in rural Malawi

por Seetha, Anitha, Tsusaka, Takuji W, Munthali, Timalizge W, Musukwa, Maggie, Mwangwela, Agnes, Kalumikiza, Zione, Manani, Tinna, Kachulu, Lizzie, Kumwenda, Nelson, Musoke, Mike, Okori, Patrick
Publicado 2018