Author - Subomi Mary
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)
Proximate and Consumer Acceptability of Cookies Produced From Wheat-sweet Potato Composite Flour
Production and Quality Evaluaton of Biscuit From Sweet Potato and Maize Flour Blends
Production of Biscuits From Malted Sorghum and Wheat
Production and Nutritional Composition of Juice Produced From Water Melon and Tigernut
Production and Evaluation of Biscuit From African Yam Bean, Sorghum and Wheat Flour Blends
Production and Evaluation of Nutrient Composition of Biscuits Produce From Cocoyam-pigeon Pea and Millet-pigeon Pea Flour
Production and Evaluation of Nutrient Dense Complementary Food From Millet and Pigeon PeaProduction and Evaluation of Nutrient Dense Complementary Food From Millet and Pigeon Pea
Production and Evaluation of Complementary Food Produced From Cocoyam and Pigeon Pea
Physico-chemical, Microbial and Sensory Properties of Cookies Produced From Wheat, Unripe Plantain and Soy Flour Blends
Physicochemical, Microbial and Consumer Acceptability of Spiced Kokoro Produced From the Blends of Maize and Soy Flour
Physico-chemical Properties of Olive Oil
Physicochemical Properties of Sorrel Drink (Zobo Drink) Spiced With Different Spicing Agents
Phytochemical Properties of Water Leaf and Scent Leaf
Phytochemical and Mineral Composition of Flour Blends Produced From Wheat, Sweet Potato and Soybean Flour
Production and Characterization of Pawpaw Seed Oil and Groundnut Oil
Physicochemical Properties of Maize-beans Flour
