Browsing by Author Baba-Ibrahim, A
Showing results 1 to 10 of 10
| 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 |
| 2014 | Effect of Roasting Temperature on the Quality and Acceptability of Dakuwa | Ocheme, O.B; James, S; Baba-Ibrahim, A; Mohammed, M.M; Nuraini, A |
| 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 |
| 2011 | Effects of Different Processing Methods on the Proximate Composition of Guna Flour | James, S; Yakubu, CM; Baba-Ibrahim, A; James, Y; Solahudeen, ST |
| 2009 | Effects of lime soaking and cooking (nixtamalization) on some functional properties of soybean flour | Ocheme, OB; Baba-Ibrahim, A; James, S |
| 2009 | Physicochemical Properties of Some Sachet Water Produced in Minna Metropolis Niger State | Baba-Ibrahim, A; James, S |
| 2014 | Proximate composition and antinutrients contents of single screw extruded African breadfruit-soybean-corn snack. | James, S; Nwabueze, TU; Yakubu, CM; Baba-Ibrahim, A; Usman, MA |
