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Gerald Tumwine
Gerald Tumwine
Department of Food Technology and Nutrition, Makerere University, Kampala
Verified email at caes.mak.ac.ug
Title
Cited by
Cited by
Year
Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables
G Tumwine, A Atukwase, GA Tumuhimbise, F Tucungwirwe, A Linnemann
Food Science & Nutrition 7 (1), 22-34, 2019
562019
Amaranth leaves and skimmed milk powders improve the nutritional, functional, physico-chemical and sensory properties of orange fleshed sweet potato flour
GA Tumuhimbise, G Tumwine, W Kyamuhangire
Foods 8 (1), 13, 2019
232019
Effect of skimmed milk and vegetable powders on shelf stability of millet‐based composite flour
G Tumwine, A Atukwase, GA Tumuhimbise, F Tucungwirwe, A Linnemann
Journal of the Science of Food and Agriculture 99 (4), 2030-2036, 2019
72019
Effect of barrel temperature and blending ratio on the sensory and physical properties of cassava-extruded snacks
G Tumwine, A Asiimwe
Cogent Food & Agriculture 5 (1), 1633795, 2019
62019
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Articles 1–4