1.Retention of β-Carotene in Cream-Fleshed Sweetpotato-Based Complementary Food Stored in Different Containers under Simulated Tropical Temperature and Humidity

作　　者：Francis Kweku Amagloh ;Louise Brough ;Janet L. Weber 等

出　　处：Food and Nutrition Sciences. 2013 ;4(9A2):23-28.doi:10.4236/fns.2013.49A2004

出版社：Scientific Research Publishing

文章 ID：87879824

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2.The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure

作　　者：Norfezah Md Nor ;Alistair Carr ;Allan Hardacre 等

出　　处：Foods. 2013 ;2(2):160-169.doi:10.3390/foods2020160

出版社：MDPI Publishing

文章 ID：90264393

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3.Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

作　　者：Francis Kweku Amagloh ;Anthony N. Mutukumira ;Louise Brough 等

出　　处：Food & Nutrition Research. 2013 ;.

出版社：Co-Action Publishing

文章 ID：215693333

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4.Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread

作　　者：Zawanah Yassin ;Yin Li Tan ;Akila SRV 等

出　　处：Foods. 2022 ;11(10).doi:10.3390/foods11101513

出版社：MDPI Publishing

文章 ID：1037722007

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