Search Results - Mwangwela, Agnes M.

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  1. 1
    Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge

    Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge by Ngoma, Theresa N, Chimimba, Ulemu K, Mwangwela, Agnes M, Thakwalakwa, Chrissie, Maleta, Kenneth M, Manary, Mark J, Trehan, Indi

    Published in PloS one
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  2. 2
    Sensory and nutritional properties of peanut‐based beverages: a promising solution for undernutrition in Malawi and possibly beyond

    Sensory and nutritional properties of peanut‐based beverages: a promising solution for undernutrition in Malawi and possibly beyond by Gama, Aggrey P, Mwangwela, Agnes M, Gichohi‐Wainaina, Wanjiku N, Adhikari, Koushik

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  3. 3
    Targeting caregivers with context specific behavior change training increased uptake of recommended hygiene practices during food preparation and complementary feeding in Dedza district of Central Malawi

    Targeting caregivers with context specific behavior change training increased uptake of recommended hygiene practices during food preparation and complementary feeding in Dedza dis... by Geresomo, Numeri C., Mbuthia, Elizabeth Kamau, Matofari, Joseph W., Mwangwela, Agnes M.

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  4. 4
    Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour

    Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour by Mwangwela, Agnes M., Waniska, Ralph D., Minnaar, Amanda

    Published in Food chemistry
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  5. 5
    Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: effect of micronisation on physicochemical and structural characteristics

    Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: effect of micronisation on physicochemical and structural characteristics by Mwangwela, A.M, Waniska, R.D, Minnaar, A

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  6. 6
    Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch

    Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch by Mwangwela, A.M, Waniska, R.D, McDonough, C, Minnaar, A

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  7. 7
    Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria‐fermented pastes of soybeans and soybean–maize blends

    Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria‐fermented pastes of soybeans and soybean–maize blends by Ng'ong'ola‐Manani, Tinna A., Mwangwela, Agnes M., Schüller, Reidar B., Østlie, Hilde M., Wicklund, Trude

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  8. 8
    Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria‐fermented pastes of soybeans and soybean–maize blends

    Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria‐fermented pastes of soybeans and soybean–maize blends by Ng'ong'ola‐Manani, Tinna A., Mwangwela, Agnes M., Schüller, Reidar B., Østlie, Hilde M., Wicklund, Trude

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  9. 9
    Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

    Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends by Ng'ong'ola-Manani, Tinna A, Østlie, Hilde Marit, Mwangwela, Agnes M, Wicklund, Trude

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  10. 10
    Nutrition Capacity Building to Meet National Priorities: Lessons Learned in Developing and Implementing Malawi's First Dietetics Program

    Nutrition Capacity Building to Meet National Priorities: Lessons Learned in Developing and Implementing Malawi's First Dietetics Program by Nkomani, Sanele, Ausman, Lynne M, Marino-Costello, Elizabeth, Chimera, Bernadette, Kalimbira, Alexander, Mwangwela, Agnes, Uebele-Harrigan, Molly, Phuka, John, Ghosh, Shibani

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