Nyambe L. Mkandawire, Ph.D.
Affiliations: | 2013 | Food Science & Technology | The University of Nebraska - Lincoln, Lincoln, NE |
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Food Science and Technology AgricultureGoogle:
"Nyambe Mkandawire"Parents
Sign in to add mentor| Curtis L. Weller | grad student | 2013 | University of Nebraska - Lincoln | |
| (Harnessing the benefits of sorghum: In vitro starch digestion, in vitro fermentation and processing of tannin and tannin-free sorghums.) | ||||
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| Mkandawire NL, Weier SA, Weller CL, et al. (2015) Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals Lwt - Food Science and Technology. 62: 662-667 |
| Rose DJ, Williams E, Mkandawire NL, et al. (2014) Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread. Food Science and Technology International = Ciencia Y Tecnologãa De Los Alimentos Internacional. 20: 333-9 |
| Mkandawire NL, Kaufman RC, Bean SR, et al. (2013) Effects of sorghum (Sorghum bicolor (L.) Moench) tannins on α-amylase activity and in vitro digestibility of starch in raw and processed flours. Journal of Agricultural and Food Chemistry. 61: 4448-54 |