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Browsing by Author Nwokocha, L
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Showing results 2 to 11 of 11
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Issue Date
Title
Author(s)
2017-01
CHEMICAL COMPOSITION AND SENSORY ACCEPTABILITY OF PARTIALLY GELATINISED PASTA PRODUCED FROM BLENDS OF WHEAT, BAMBARA NUT AND CASSAVA FLOURS
James, S
;
Nwokocha, L
;
James, Y
;
Abdulsalam, RA
;
James, SA
;
Baba-Ibrahim, A
;
Yakubu, CM
2015-11-02
Comparative Study of the Proximate and Mineral Compositions of Extruded African Breadfruit (Treculia africana) Mix with Some Commercial Pasta Products
James, S
;
Nwabueze, TU
;
Usman, MA
;
Ojo, S
;
Nwokocha, L
;
James, Y
;
Baba-Ibrahim, A
2018-01-28
Effect of addition of processed bambara nut on the functional and sensory acceptability of millet-based infant formula
James, S
;
Akosu, NI
;
Yakubu, CM
;
Baba-Ibrahim, A
;
Nwokocha, L
;
James, SA
;
Audu, Y
;
Omeiza, MYM
2018-01-28
Effect of addition of processed bambara nut on the functional and sensory acceptability of millet-based infant formula
James, S
;
Akosu, N I
;
YAKUBU, C M
;
Ibrahim-Baba, A
;
Nwokocha, L
;
Amuga, S J
;
Audu, Y
2019
EFFECTS OF BUTYLATED HYDROXY TOLUENE ON THE KEEPING QUALITY OF KULIKULI, A NIGERIAN SNACK
James, S.
;
Nwokocha, L
;
Akinsoji, L
;
Baba, A. I.
;
Audu, Y
;
Maxwell, Yemmy Mitchel Omeiza
2019
Effects of butylated hydroxytoulene on the keeping quality of kulikuli, a Nigerian snack
James, S
;
Nwokocha, L
;
Akinsoji, L
;
Baba-Ibrahim, A
;
Audu, Y
;
Maxwell, YMO
2016-09
EFFECTS OF DIFFERENT COAGULANTS ON THE PHYSICO-CHEMICAL, MICROBIAL AND SENSORY PROPERTIES OF WARA, A NIGERIAN SOFT SOY-CHEESE
James, S
;
Nwokocha, L
;
Tsebam, BC
;
James, SA
;
Baba-Ibrahim, A
;
Audu, Y
2018
Effects of different packaging materials on the keeping quality of kulikuli, a Nigerian snack.
James, S
;
Nwabueze, TU
;
Nwokocha, L
;
Audu, Y
;
Silas, E
;
James, SA
2020
Investigation of solvent type, concentration, extraction time and extraction temperature on total phenolic yield of selected Nigeria's indigenous legumes.
James, S
;
Nwabueze, TU
;
Onwuka, GI
;
Ndife, J
;
Yakubu, CM
;
Bake, GG
;
Nwokocha, L
2015-10-19
Quality Evaluation and Consumer Acceptability of Mixed Fruit Jam from Blends of Pineapple (Ananas sativa Lindl.), Tomato (Lycopersicon esculentum Mill.) and Pawpaw (Carica papaya)
James, S
;
Usman, MA
;
Ojo, S
;
Ohouba, EU
;
Nwokocha, L
;
Sanni, HO
;
Amuga, SJ