Search Results - Nkhata, Smith

Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability by Ortiz, Darwin, Nkhata, Smith, Rocheford, Torbert R., Ferruzzi, Mario G.

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Nutritional Changes During Biofortified Maize Fermentation (Steeping) for Ogi Production by Ortiz, Darwin, Nkhata, Smith, Buechler, Aimee, Rocheford, Torbert R., Ferruzzi, Mario G.

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Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking by Munthali, Justice, Nkhata, Smith G., Masamba, Kingsley, Mguntha, Timothy, Fungo, Robert, Chirwa, Rowland

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