Author - Subomi Mary
Comparative Study on Proximate Composition of Local Cereals (Maize, Wheat and Sorghum)
Comparatives Studies on Two Varieties of Cowpea Flour (Red and White Cowpea)
Comparative Study of the Proximate and Mineral Composition of Two Species of Shokoyokoto (Celosia Argentea)
Comparative Study of the Physico-chemical Properties of Shea Butter and Moringa Oil
Comparative Study of the Physicochemical Properties and Antimicrobial Properties of Shea and Cocoa Butters
Comparative Study of the Nutritional Composition of Varieties of Potato (Sweet and Irish Potato) Flour
Chemical Composition of Sesame and Moringa Seeds Grown in Owo and the Physicochemical Properties of Oils Derived From Them
Comparative Assessment of the Chemical Composition of Wheat, Plantain, and Yam Flour
Comparative Assessment of the Qualities and Sensory Properties of Garri Produced Locally and on Commercial Scale
Chemical and Sensory Composition of Local Dried Fish in Ilaje Local Government Ondo State
Chemical Composition and Sensory Properties of Biscuit Produced From Wheat Flour Spiced With Ginger
Assessment of Proximate Composition and Cyanide Content of Different Cassava Products (Fufu and Garri)
Antinutritional Composition of Solar-Dried Cocoa Bean Flour
Antinutritional Composition of Fermented and Unfermented Sweet Potato-pigeon Pea Weaning Food
Antimicrobial Activity of Pawpaw Leaf (Carica Papaya) on Some Selected Test Organisms
Antibacterial and Physicochemical Properties of Scent Leaf and Bitter Leaf
A Comparative Study on the Physicochemical Properties of Vegetable Oil (Palm Oil, Sesame Oil, Sunflower Oil)
Quality Evaluation of Chinchin Produced From Whole Wheat-soybean Flour Blends
Quality Evaluation of Biscuit From Wheat-tiger Nut Composite Flour
