Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Subject "Flour"
Now showing items 1-2 of 2
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Characterization and Rheology of Chayote (Sechium edule) Fruit Flour as a Potential Food Thickener
(Makerere University, 2022-03) -
Diversity and compliance of fortified oils and flours with national quality standards
(Makerere University, 2021)Food fortification is a strategy used in the prevention and management of micronutrient deficiencies because it aims at increasing essential minerals and vitamins intake in frequently consumed processed foods like edible ...