Modelling of system parameters of extruded sorghum–cowpea breakfast cereal using response surface methodology Fulltext Access 7 Pages 2015
Utilisation of broken rice and cocoyam flour blends in the production of biscuits Fulltext Access 4 Pages 2015
Comparison of antioxidative effects of methanol orange peel extract and butylatedhydroxytoluene on stability of crude peanut oil Fulltext Access 4 Pages 2015
Microbiological studies and sensory evaluation of breadfruit and cassava co-fermented into gari analogue Fulltext Access 9 Pages 2015
Assessment of the microbial qualities of noodles and the accompanying seasonings Fulltext Access 6 Pages 2015
Water vapor adsorption characteristics of starch−albumen powder and rheological behavior of its paste Fulltext Access 7 Pages 2015
Evaluation of amino acid and fatty acid profiles of commercially cultivated oyster mushroom (Pleurotus sajor-caju) grown on gmelina wood waste Fulltext Access 4 Pages 2015
Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa Pumila), banana (Musa Sapientum), pineapple (Ananas Comosus) Fulltext Access 7 Pages 2015
Controlled fermentation of cotton seeds (Gossypium hirsutum) for Owoh production using bacteria starter cultures Fulltext Access 7 Pages 2015
Prediction of amino nitrogen during ugba (Pentaclethra macrophylla) production under different fermentation variables: A response surface approach Fulltext Access 6 Pages 2015
Towards the development of shelf stable ‘iru’ (Parkia biglobosa) condiment bouillon cubes using corn, cassava and potato starch extracts as binders Fulltext Access 6 Pages 2015
Design, construction and performance evaluation of an Àmàlà making machine Fulltext Access 10 Pages 2015
Mathematical modeling of thin layer drying characteristics of dika (Irvingia gabonensis) nuts and kernels Fulltext Access 7 Pages 2015