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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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Influence of Feed Rate, Moisture and Mixture Composition from Composites Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor (L.) Moench] and Bamboo (Yushania alpine) Shoots on Physical Properties of Extruded Flour and Mass Transfer
Wafula Nobert Wanjala, Omwamba Mary, M. Mahungu Symon
Food Nutr. Sci. Vol.11 No.8, August 24, 2020  DOI: 10.4236/fns.2020.118057
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Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique
Dovel B. Ernesto, Dovel B. Ernesto, Mary Omwamba, Mary Omwamba, Abdul K. Faraj, Abdul K. Faraj, Symon M. Mahungu, Symon M. Mahungu
Food Nutr. Sci. Vol.9 No.5, May 22, 2018  DOI: 10.4236/fns.2018.95042
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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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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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