George Nyombaire

George Nyombaire

Tuskegee University - Tuskegee / United States
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4596808
person_outline George Nyombaire's MOST POPULAR ARTICLES
1-) Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridgeG Nyombaire, M Siddiq, KD DolanLWT-Food Science and Technology 44 (7), 1597-1602, 2011702011
2-) Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and PintoS Kelkar, M Siddiq, JB Harte, KD Dolan, G Nyombaire, H SuniagaFood Chemistry 133 (4), 1636-1639, 2012632012
3-) Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)M Siddiq, S Kelkar, JB Harte, KD Dolan, G NyombaireLWT-Food Science and Technology 50 (1), 215-219, 2013522013
4-) Effect of soaking and cooking on the oligosaccharides and lectins in red kidney beans (Phaseolus vulgaris L.)G Nyombaire, M Siddiq, K DolanAnnual Report-bean Improvement Cooperative 50, 31, 2007232007
5-) Processing of Sugar‐Coated Red Kidney Beans (Phaseolus vulgaris): Fate of Oligosaccharides and Phytohemagglutinin (PHA), and Evaluation of Sensory QualityM Siddiq, G Nyombaire, KD Dolan, NJ Matella, JB HarteJournal of food science 71 (9), C521-C526, 2006232006