Search Results - "Serrem, Charlotte A."

Efficacy of compositing with snail meat powder on protein nutritional quality of sorghum–wheat buns using a rat bioassay by Agengo, Fredrick B, Onyango, Arnold N, Serrem, Charlotte A, Okoth, Judith

“…BACKGROUND Protein energy malnutrition (PEM) is an important health burden in most developing countries mainly in sub‐Saharan Africa, where it contributes to…”
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Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour by Serrem, Charlotte A., de Kock, Henriëtte L., Taylor, John R. N.

“…Summary Biscuits were produced by compositing sorghum or bread wheat flours with defatted soy flour. Compared to the 100% cereal biscuits, sorghum‐soy and…”
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Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum‐wheat buns by Agengo, Fredrick B., Onyango, Arnold N., Serrem, Charlotte A., Okoth, Judith K.

“…Formulation of foods from –low‐lysine cereals fortified with animal protein is a potentially sustainable approach to enhance protein quality in diet due to…”
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Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children by Serrem, Charlotte A, de Kock, Henriëtte L, Oelofse, André, Taylor, John RN

“…BACKGROUND: Protein–energy malnutrition (PEM) remains a major deficiency disease among children in developing countries. The protein nutritional quality of…”
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Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children: Soy-fortified sorghum biscuits for supplementary feeding by Serrem, Charlotte A, de Kock, Henriëtte L, Oelofse, André, Taylor, John RN

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Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour: Soy fortified sorghum and bread wheat biscuits by Serrem, Charlotte A., de Kock, Henriëtte L., Taylor, John R. N.

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