celiac disease

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 , Bessem, Prisca and Petcheu, Igor Casimir Njombissie (2024) Gluten‐free corn cookies incorporated with stinging nettle leaf flour: effect on physical properties, storage stability, and health benefits. International Journal of Food Science, 2024 (1):864560. pp. 1-13. ISSN 2356-7015 (Print), 2314-5765 (Online) (doi:https://doi.org/10.1155/2024/8864560)

complementary foods

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

fermented corn

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

gluten-free cookies

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 , Bessem, Prisca and Petcheu, Igor Casimir Njombissie (2024) Gluten‐free corn cookies incorporated with stinging nettle leaf flour: effect on physical properties, storage stability, and health benefits. International Journal of Food Science, 2024 (1):864560. pp. 1-13. ISSN 2356-7015 (Print), 2314-5765 (Online) (doi:https://doi.org/10.1155/2024/8864560)

glycaemic index food

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 , Bessem, Prisca and Petcheu, Igor Casimir Njombissie (2024) Gluten‐free corn cookies incorporated with stinging nettle leaf flour: effect on physical properties, storage stability, and health benefits. International Journal of Food Science, 2024 (1):864560. pp. 1-13. ISSN 2356-7015 (Print), 2314-5765 (Online) (doi:https://doi.org/10.1155/2024/8864560)

malnutrition

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

nettle-enriched pap

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

nutrition

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 , Bessem, Prisca and Petcheu, Igor Casimir Njombissie (2024) Gluten‐free corn cookies incorporated with stinging nettle leaf flour: effect on physical properties, storage stability, and health benefits. International Journal of Food Science, 2024 (1):864560. pp. 1-13. ISSN 2356-7015 (Print), 2314-5765 (Online) (doi:https://doi.org/10.1155/2024/8864560)

pap

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

soybean-enriched pap

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

stinging nettle

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)

storage stability

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 , Bessem, Prisca and Petcheu, Igor Casimir Njombissie (2024) Gluten‐free corn cookies incorporated with stinging nettle leaf flour: effect on physical properties, storage stability, and health benefits. International Journal of Food Science, 2024 (1):864560. pp. 1-13. ISSN 2356-7015 (Print), 2314-5765 (Online) (doi:https://doi.org/10.1155/2024/8864560)

Urtica dioica L. leaf flour

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 , Bessem, Prisca and Petcheu, Igor Casimir Njombissie (2024) Gluten‐free corn cookies incorporated with stinging nettle leaf flour: effect on physical properties, storage stability, and health benefits. International Journal of Food Science, 2024 (1):864560. pp. 1-13. ISSN 2356-7015 (Print), 2314-5765 (Online) (doi:https://doi.org/10.1155/2024/8864560)