Ruth T. Ngadze

Wageningen University & Research

Netherlands

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Articles (5)

Year:

2023

Blended complementary foods from cereals and high-protein sources are used to cope with infants’ malnutrition. Our results demonstrate that a combination of strategies and technologies is needed to balance nutritional and physical quality.

Year:

2023

Year:

2022

Year:

2021

Year:

2021

Collaborators (2)

Anita Linnemann

Associate professor

Wageningen University & Research

NETHERLANDS

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martijn noort

Wageningen University & Research

NETHERLANDS

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Ruth T. Ngadze

Research Interests

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Contact this professor

Articles (5)

Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception

Designing sustainable weaning foods for developing countries: not only a matter of nutrients

Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops

Edible Insects as New Food Frontier in the Hospitality Industry

Stewardship of Wild and Farmed Edible Insects as Food and Feed in Sub-Saharan Africa: A Perspective

Collaborators (2)

Anita Linnemann

martijn noort

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