Format
Sort by

Send to

Choose Destination

Search results

Items: 4

1.

Sensory and nutritional properties of peanut-based beverages: a promising solution for undernutrition in Malawi and possibly beyond.

Gama AP, Mwangwela AM, Gichohi-Wainaina WN, Adhikari K.

J Sci Food Agric. 2020 Jan 20. doi: 10.1002/jsfa.10266. [Epub ahead of print]

PMID:
31960431
2.

Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa's Main Staple) without Negating Sensory Acceptability.

Kalumbi M, Matumba L, Mtimuni B, Mwangwela A, Gama AP.

Foods. 2019 Dec 6;8(12). pii: E650. doi: 10.3390/foods8120650.

3.

Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design Approach.

Gama AP, Hung YC, Adhikari K.

Foods. 2019 Apr 4;8(4). pii: E116. doi: 10.3390/foods8040116.

4.

Peanut Consumption in Malawi: An Opportunity for Innovation.

Gama AP, Adhikari K, Hoisington DA.

Foods. 2018 Jul 14;7(7). pii: E112. doi: 10.3390/foods7070112.

Supplemental Content

Loading ...
Support Center