Author - Subomi Mary
Proximate, Microbial and Sensory Properties of Spiced Chips Produced From Sweet and Irish Potato
Proximate, Phytochemical and Sensory Properties of Maize Diet (Elekute) Supplemented With Soybean Flour
Proximate Composition of Pre-treated Beniseed
Proximate Composition of Solar Dried Cocoa Bean Powder
Proximate Composition, Microbial and Sensory Properties of Biscuits Produced From the Blends of Tigernut and Soy Flour
Proximate Composition and Sensory Evaluation of Spiced Tigernut Drink Fortified With Date, Coconut and Ginger
Proximate Composition and Sensory Attributes of Bread Produce From Wheat, Sweet Potato and Soybean Flour
Comparative Assessment of the Chemical Composition of Three Varieties of Cowpea Flours
Proximate Composition of Cocoyam Varieties (Red and White Cocoyam) Collected From Owo, Local Government
Proximate and Sensory Evaluation of Ipekere (Maize Cake) Produced From Maize and African Yam Bean
Proximate and Consumer Acceptability of Biscuit Produced From Wheat (Triticum Aestivum L), Soursop (Annona Muricata) and Soybean (Glycine Max) Blends
Proximate and Consumer Acceptability of Maize Pudding (Abari) Enriched With Soybean Flour
Proximate and Functional Properties of Plantain Flour
Proximate and Sensory Characteristics of Akara Produced From Different Blends of African Yam Bean and Cowpea
Proximate and Mineral Composition of Bitter Leaf (Veronia Amygdalina L) and Scent Leaf (Ocimium Grastissimum)
Proximate and Functional Properties of Flour Blends Produced From Sweet Potato, Yam and Plantain Flour
Proximate and Consumer Acceptability of Biscuit Produced From Wheat Flour (Triticum Aestivum L) and Lima Bean (Phaseolus Lunatus) Blends
Proximate Analysis of Ogi Produce From Maize (Zea May) Fortified With Soybean (Glycine Max)
Sensory and Chemical Composition of Maize Pudding (Elekute-Ogede) Produced From Maize and Legume Inclusion (Bambara Groundnut, African Yam Bean and Pigeon Pea)
