Parcourir par auteur "Chebitok, Valentine"
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Modification of Cassava Flour Chemical, Functional Properties, and Sensory Attributes Through Gamma Irradiation
(African Journal of Education Science and Technology (AJEST), 2025)Gamma irradiation is an emerging food processing technology increasingly applied to improve the safety, shelf life, and quality of staple crops such as cassava (Manihot esculenta). It induces significant changes in ... -
Sensory Characteristics Are More Pronounced in Baked Cookies than in Thin Porridges Made from Flours Obtained from Cassava Tubers Developed via Gamma Irradiation
(Open Access Library Journal, 2025)In recent years, gamma irradiation has been adopted as one of the plant breeding approaches to ensuring food and nutrition security for the ever-growing global population in the face of unprecedented climate change. ...
