Author - Subomi Mary
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
Quality Characteristics of Biscuits Produced From Cassava, Millet and Sweet Potato Composite Flour
Quality Evaluation of Maize Chips (Kokoro) Made From Maize and Bambara Groundnut Flour Blends
Sensory and Chemical Composition of Maize Pudding (Elekute-ogede) Produced From Maize-bambara Groundnut Blends
Sensory and Chemical Properties of Groundnut-Sesame Enriched Snack (Kuli-kuli)
Sensory Attributes of Fermented and Unfermented Sweet Potato-Pigeon Pea Weaning Food
