Author - Subomi Mary
Nutrient Composition and Sensory Properties of Ogi Fortified With Sesame Seed
Mineral Composition of Sundried Cocoa Bean Powder in Owo
Minerals and Functional Properties of Biscuits Produced From the Flour Blends of Fairly Ripe Banana, Pigeon Pea and Sweet Potato
Mineral Composition of Solar-Dried Cocoa Bean Powder
Mineral Composition of Fermented and Unfermented Sweet Potato-pigeon Pea Weaning Food
Microbiological Evaluation of Maize Pudding Produced From Maize, Bambara Groundnut and African Yam Bean
Microbial Quality and Proximate Composition of Kunu Produced and Sold in Rufus Giwa Polytechnic, Owo
Microbial and Consumer Acceptability of Cake Baked From Composite Flour of Cassava, Wheat-soy Flour Blends
Functional and Sensory Evaluation of Bread Produce With Wheat-tiger-nut Flour Blends
Functional Properties of Fermented and Unfermented Sweet Potato-pigeon Pea Weaning Food
Functional Properties of Cowpea Flour and Sensory Qualities of Moin-moin Produced From Three Varieties of Cowpea Seeds
Functional and Sensory Properties of Snacks Produced From the Blends of Maize-soy Flour
Functional and Sensory Attributes of Biscuits Produced From the Blend of Maize Wheat Flour
Functional and Consumer Acceptability of Ogi Produced From Maize (Zea May) Fortified With Soybean (Glycine Max)
Effects of Wheat Flour Supplementation on the Functional Properties and Mineral Composition of Plantain Wheat Blends
Evaluation of the Quality Attributes of Garri Produced From Three Cultivars of Cassava
Evaluation of Proximate and Sensory Qualities of Iru and Ogiri From Soybean Seed
Evaluation of Oil Obtained From Pawpaw Seed
Evaluation of Moringa Leaves on the Yield and Quality of Garri
