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| Mineral content, functional, thermo-pasting, and microstructural properties of spontaneously fermented finger millet flours M Mudau, SE Ramashia, ME Mashau Foods 11 (16), 2474, 2022 | 15 | 2022 |
| Nutritional quality, antioxidant, microstructural and sensory properties of spontaneously fermented gluten-free finger millet biscuits M Mudau, ME Mashau, SE Ramashia Foods 11 (9), 1265, 2022 | 13 | 2022 |
| Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety M Mudau, OA Adebo Journal of Food Process Engineering 47 (5), e14621, 2024 | 1 | 2024 |
| Nutritional quality, microstructural properties and consumer acceptability of biscuits obtained from fermented finger millet (eleusine coracana) flours M Mudau | | 2022 |
| Características físico-químicas de pão parcialmente substituído por farinha de milheto (Eleusine coracana) M Mudau, SE Ramashia, ME Mashau, H Silungwe Brazilian Journal of Food Technology 24, e2020123, 2021 | | 2021 |
