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(2) Umuhozariho M.G., Hagenimana T., Nsabimana P., Sirimu C., Uwabasa N. and Uwineza A.P. (2020). Effect of Oven and Freeze Drying on Nutritional Composition of Pumpkin (Curcurbita maxima) processed Flour. Rwanda Journal of Agriculutura Sciences. Vol. 2, No 1. AJOL.
1. Bernard RWUBATSE, Michael Wandayi OKOTH, Angela Adhiambo ANDAGO, Sophia NGALA,Anastase KIMONYO, Clement BITWAYIKI “Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour”. Croatian Journal of Food Science and Technology, 2021.
2. Bernard Rwubatse , Michael C., Okoth, Angela A, Sophia Ngala, Anastase Kimonyo, Clement BITWAYIKI “ The effect of wheat variety, fermentation and incorporation of ingredients on texture profile, color and sensory attributes of breads ” Croatian Journal of Food Science and Technology, 2020.
1. Umuhozariho, M.G., Hagenimana, T., Nsabimana, Phenias, Sirimu, C., Uwobasa, N. & Uwineza, A.P. (2020). Effect of oven and freeze drying on nutritional composition of pumpkin (Cucurbita maxima) processed flour, African Journals Online (AJOL), 2(1): 33-39.
