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| family and consumer science (1) |
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| 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 |
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| Physicochemical and structural characterisation of protein isolate, globulin and albumin from soapnut seeds (Sapindus mukorossi Gaertn.) | | Food chemistry |
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| Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut | | Journal of the science of food and agriculture |
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| Physicochemical and structural characterisation of protein isolate, globulin and albumin from soapnut seeds (Sapindus mukorossi Gaertn.) | | Food chemistry |
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| 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 |
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| Effects of drying method on physicochemical and functional properties of soy protein isolates | | Journal of food processing and preservation |
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| Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization | | Journal of cereal science |
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