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Development of a Protein-Rich Ready-to-Eat Extruded Snack from a Composite Blend of Rice, Sorghum and Soybean Flour
Mary Omwamba, Symon M. Mahungu
Food Nutr. Sci. Vol.5 No.14, August 06, 2014  DOI: 10.4236/fns.2014.514142
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Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from Acacia senegal var. kerensis
Ruth I. Kavaya, Mary N. Omwamba, Ben N. Chikamai, Symon M. Mahungu
Food Nutr. Sci. Vol.10 No.11, November 20, 2019  DOI: 10.4236/fns.2019.1011096
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Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from Acacia senegal var. kerensis
Eugenia W. Gakuru, Mary N. Omwamba, Ben N. Chikamai, Symon M. Mahungu
Food Nutr. Sci. Vol.10 No.11, November 11, 2019  DOI: 10.4236/fns.2019.1011092
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Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor (L.) Moench] and Bamboo (Yushania alpine) Shoots
Wafula Nobert Wanjala, Omwamba Mary, Mahungu Symon
Food Nutr. Sci. Vol.11 No.8, August 24, 2020  DOI: 10.4236/fns.2020.118056
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Preparation and Quality Evaluation of Extended Beef Rounds Containing Gum Arabic from Acacia senegal var. kerensis
Johnson K. Mwove, Lilian A. Gogo, Ben N. Chikamai, Mary N. Omwamba, Symon M. Mahungu
Food Nutr. Sci. Vol.7 No.11, September 22, 2016  DOI: 10.4236/fns.2016.711096
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