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Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products
Seham Yehia Gebreil, Maha Ibrahim Kamal Ali, Esraa Ahmed Mohamed Mousa
Food Nutr. Sci. Vol.11 No.5, May 07, 2020  DOI: 10.4236/fns.2020.115025
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Determination of Selected Metals and Nutritional Compositions of Pigeon Pea (Cajanus cajan) Cultivated in Wolaita Zone, Ethiopia
Mesfin Thomas Anjulo, Mesfin Bibiso Doda, Camerun Kastro Kanido
J. Agri. Chem. Environ. Vol.10 No.1, January 15, 2021  DOI: 10.4236/jacen.2021.101003
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Nutritional Value of Date Fruits and Potential Use in Nutritional Bars for Athletes
Sulaiman Aljaloud, Heather L. Colleran, Salam A. Ibrahim
Food Nutr. Sci. Vol.11 No.6, June 16, 2020  DOI: 10.4236/fns.2020.116034
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Review of Biochemical and Nutritional Constituents in Different Green Leafy Vegetables in Oman
Vijaya Saradhi Settaluri, Kholood Mohammed Khalaf Al-Mamari, Salwa Ibrahim Mohammed Al-Balushi, Moza Khamis Zayid Al-Risi, Muhammad Behjat Ali
Food Nutr. Sci. Vol.6 No.9, June 12, 2015  DOI: 10.4236/fns.2015.69079
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Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean
Saad A. Mahgoub, Amera T. Mohammed, El-A. Mobarak
Food Nutr. Sci. Vol.11 No.12, December 22, 2020  DOI: 10.4236/fns.2020.1112076
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