1. Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and dream bananas;Abass;Int. Food Res. J.,2009
2. Fururndu, a meat substitute from fermented roselle (Hibiscus sabdariffa L.) seed: investigation on amino acids composition, protein fractions, minerals content and HCl-extractability and microbial growth;Abu El Gasim;Pakistan J. Nutr.,2008
3. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit;Adebiyi;J. Cereal. Sci.,2016
4. Fermented pulse-based food products in developing nations as functional foods and ingredients;Adebo,2017
5. Application of Bambara groundnut in the production of cookies;Adegbanke;Food Sci. Qual. Manag.,2019