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Browsing by Author Chinma, CE
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Showing results 4 to 10 of 10
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Issue Date
Title
Author(s)
2010
Functional properties of complementary foods prepared from sorghum, pigeon pea and mango flour blends
Chinma, CE
;
James, S
;
Adedeji, J
;
Badamasi, O
2010
Microbiological properties of wheat-tiger nut (Cyperus esculentus) cake
Chinma, CE
;
James, S
;
Jibrin, M
;
Igyor, MA
2011
Nutritional and sensory properties of complementary foods prepared from sorghum, pigeon pea and mango flour blends.
Chinma, CE
;
James, S
;
Jegede, OA
;
Maina, CY
;
Oloyede, OO
2011-03
Physicochemical and Sensory Properties, and In-Vitro Digestibility of Biscuits Made from Blends of Tigernut (Cyperus esculentus) and Pigeon Pea (Cajanus cajan)
Chinma, CE
;
James, S
;
Imam, H
;
Ocheme, OB
;
Anuonye, JC
;
Yakubu, CM
2015
Proximate, anti-nutrient and sensory properties of ogi, a millet based gruel supplemented with treated African oil bean (Pentaclethra macrophylla Benth.) seed flour
James, S
;
Oloyede, OO
;
Ocheme, OB
;
Chinma, CE
;
Agbejule, AY
2012
Sensory Properties of Extruded Blends of ‘Acha’ and Soybean Flour – A Response Surface Analysis
Anuonye, JC
;
Inyang, CU
;
Chinma, CE
;
James, S
2010
Staling of cakes processed from wheat-tigernut (Cyperus esculentus) flour blends
Chinma, CE
;
Abu, JO
;
James, S
;
Jibrin, M