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Antioxidant Activity of Methoxylated Flavonoids in Oils in Deep Frying Processes
Onesmus Maina Wanjau, Symon Maina Mahungu, Josphat Clement Matasyoh
Food Nutr. Sci. Vol.9 No.11, November 12, 2018  DOI: 10.4236/fns.2018.911091
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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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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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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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Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits
Dovel Branquinho Ernesto, Mary Omwamba, Abdul Faraj, Symon Mahungu
Food Nutr. Sci. Vol.8 No.10, October 13, 2017  DOI: 10.4236/fns.2017.810066
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