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  1. 1
    The effect l-ascorbic acid on the rheological properties of soy–wheat dough: a comparison of raw and physically modified soy flours

    The effect l-ascorbic acid on the rheological properties of soy–wheat dough: a comparison of raw and physically modified soy flours von Maforimbo, Elizabeth, Nguyen, Minh, Skurray, Geoffrey R.

    Veröffentlicht in Journal of food engineering

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  2. 2
    Evaluation of Capsicum as a Source of Natural Antioxidant in Preventing Rancidity in sunflower Oil

    Evaluation of Capsicum as a Source of Natural Antioxidant in Preventing Rancidity in sunflower Oil von Maforimbo, Elizabeth


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  3. 3
    In vitro relative protein digestibility and lipoxygenase activity used as parameters to test and compare quality in five varieties of soybean meals

    In vitro relative protein digestibility and lipoxygenase activity used as parameters to test and compare quality in five varieties of soybean meals von Maforimbo, Elizabeth


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  4. 4
    In vitro relative protein digestibility and lipoxygenase activity used as parameters to test and compare quality in five varieties of soybean meals

    In vitro relative protein digestibility and lipoxygenase activity used as parameters to test and compare quality in five varieties of soybean meals von Elizabeth Maforimbo


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  5. 5
    In vitro relative protein digestibility and lipoxygenase activity used as parameters to test and compare quality in five varieties of soybean meals

    In vitro relative protein digestibility and lipoxygenase activity used as parameters to test and compare quality in five varieties of soybean meals von Maforimbo, Elizabeth


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