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Effect of acetylation on the functional characteristics of lima bean (Phaseolus lunatus)
Food and Humanity,
2024
DOI:10.1016/j.foohum.2024.100237
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[2]
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Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours
Applied Food Research,
2022
DOI:10.1016/j.afres.2022.100104
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[3]
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Optimization of fermentation and malting process of sorghum beverage and effects on nutritional quality
African Journal of Food Science,
2022
DOI:10.5897/AJFS2022.2211
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[4]
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Determination of Physicochemical, Cooking and Milling Characteristics of Four Nigerian Rice Varieties
Turkish Journal of Agricultural Engineering Research,
2022
DOI:10.46592/turkager.1173379
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[5]
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Determination of Physicochemical, Cooking and Milling Characteristics of Four Nigerian Rice Varieties
Turkish Journal of Agricultural Engineering Research,
2022
DOI:10.46592/turkager.1173379
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[6]
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Determination of the functional properties of some Nigerian and imported rice varieties
Journal of New Results in Science,
2022
DOI:10.54187/jnrs.1184489
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[7]
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Determination of the functional properties of some Nigerian and imported rice varieties
Journal of New Results in Science,
2022
DOI:10.54187/jnrs.1184489
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[8]
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Determination of Physicochemical, Cooking and Milling Characteristics of Four Nigerian Rice Varieties
Turkish Journal of Agricultural Engineering Research,
2022
DOI:10.46592/turkager.1173379
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[9]
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Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet
Food Science & Nutrition,
2021
DOI:10.1002/fsn3.2013
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[10]
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Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments
Cogent Food & Agriculture,
2021
DOI:10.1080/23311932.2020.1868665
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[11]
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Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) blends
Acta Universitatis Sapientiae, Alimentaria,
2020
DOI:10.2478/ausal-2020-0002
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[12]
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Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) blends
Acta Universitatis Sapientiae, Alimentaria,
2020
DOI:10.2478/ausal-2020-0002
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[13]
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Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) blends
Acta Universitatis Sapientiae, Alimentaria,
2020
DOI:10.2478/ausal-2020-0002
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[14]
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Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) blends
Acta Universitatis Sapientiae, Alimentaria,
2020
DOI:10.2478/ausal-2020-0002
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[15]
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Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet
Food Science & Nutrition,
2020
DOI:10.1002/fsn3.2013
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[16]
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Physico-Functional and Sensory Properties of Flour and Bread Made from Composite Wheat-Cassava
Pakistan Journal of Nutrition,
2019
DOI:10.3923/pjn.2019.538.547
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[17]
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Germination and fermentation effect on compositional and functional characteristics of sorghum flour
FOOD SCIENCE RESEARCH JOURNAL,
2018
DOI:10.15740/HAS/FSRJ/9.2/327-335
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[18]
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Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour
Food Science & Nutrition,
2018
DOI:10.1002/fsn3.525
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[19]
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Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour
Food Science & Nutrition,
2017
DOI:10.1002/fsn3.525
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