Nutritional quality of vegetable and seed from different accessions of Amaranthus in South Africa von Maphaha, M, Mnkeni, A.P, Masika, P

Volltext

Feeding frequency and nutrient content of foods commonly consumed in the Iringa and Morogoro regions in Tanzania von Kinabo, J, Mnkeni, A.P, Nyaruhucha, C.N.M, Msuya, J, Haug, A, Ishengoma, J

Volltext

Effect of blanching time and salt concentration on pectolytic enzymes, texture and acceptability of fermented green beans von Mnkeni, A.P. (Sokoine Univ. of Agriculture, Chuo Kikuu, Morogoro (Tanzania). Dept. of Food Science and Technology), Gierschner, K, Maeda, E.E

Volltext

Nutritional quality of green beans (var. Tuf) fermented with starter culture von Mnkeni, A.P, Gierschner, K, Maeda, E.E

Volltext

Investigations on the effect of traditional food processing, preservation and storage methods on vegetable nutrients: a case study in Tanzania von Lyimo, M.H. (Sokoine Univ. of Agriculture, Morogoro (Tanzania). Dept. of Food Science and Technology), Nyagwegwe, S, Mnkeni, A.P

Volltext

Thermal destruction of 5-methyltetrahydrofolic acid in buffer and model food systems [Folacin] von MNKENI, A. P., BEVERIDGE, T.

Volltext