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  1. 1
    Physicochemical and sensory quality of breakfast cereals produced from flour blends of maize and pigeon pea

    Physicochemical and sensory quality of breakfast cereals produced from flour blends of maize and pigeon pea by Clement Chinedum Ezegbe, Smith G. Nkhata, Ekpeno Sunday Ukpong, Mary Chikodili Ezeh, Kalu Sunday Okocha, Bernard Femi Pedro

    Published 2025-02-01
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  2. 2
    Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study

    Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-secti... by Patrick Ndovie, Smith G. Nkhata, Numeri Geresomo, Robert Fungo, Vincent Nyau, Richard Banda, Justice Munthali, Martha Chizule, Nellie Manda

    Published 2025-03-01
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