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

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