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Effect of two-stage fermentation temperatures and particle size on stability and sensory characteristics of Umqombothi
The impact of composition and techno-functional properties of edible insect (Macrotermes subhyalinus, Gonimbrasia belina and Hermetia illucens) flours on the nutritional and sensorial profile of biscuits
The use of nano-encapsulated plant extracts in inhibiting non-enzymatic browning in fruit canned in juice
Physicochemical, nutritional and dissolution properties of solid-dispersed Moringa Oleifera leaf powder effervescent beverage granules
Rheological behaviour of Bambara groundnut starch-soluble dietary fibre nanocomposite for delivering active compounds in food systems
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