Author - Subomi Mary
Physico-chemical Properties of Soybean Oil
Physicochemical, Pasting and Sensory Properties of Yam-plantain Flour Enriched With Soybean Flour
Physicochemical and Sensory Composition of Juice Blend Extracted From Apple Coconut and Cucumber
Physicochemical and Organoleptic Properties of Wheat-tiger Nut Shaft Cookies
Physico-chemical Properties of Defatted Sesame and Moringa Seeds
Physicochemical and Sensory Attributes of Pumpkin Seed Oil (Dodo Ikire Case Study)
Physicochemical and Sensory Qualities of Tigernut Chocolate Bread
Physicochemical, Mineral Composition Biscuits Produced From Wheat, Tigernut and Soy Flour Blend
Physicochemical Characteristics of Kunu Produce From the Mixture of Sorghum and Millet
Physicochemical and Microbial Content Determination of Soycheese (Tofu) Using Selected Coagulants
Physicochemical and Sensory Properties of Fermented and Unfermented Sweet Potato-pigeon Pea Weaning Food
Physicochemical, Mineral and Sensory Properties of Cookies Produced From Wheat, Unripe Plantain and Soy Flour Blends
Nutritional Qualities and Storage Stability of Dodo Ikire Fried With Palm Oil and Pumpkin Seed Oil
Nutritional Quality and Consumer Acceptability of Soy (Glycine Max) Cheese (Tofu) Compared With Beef (Bos Taurus)
Nutritional Quality and Sensory Attributes of Amala From Fermented Sorghum and Plantain Flour
Nutritional Qualities of Infant Food Produced From the Blend of Maize, Soybean, and Tiger-Nut
Nutritional Evaluation of Complementary Food From Sorghum, African Yam Bean, Carrot and Cray Fish
Nutritional Composition of Ogi Made From Sorghum and Maize Fortified With Ginger
Nutritional Composition Juice Produced From Water Melon and Coconut
