1. FUTMinna Institutional Repository

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Results 21-30 of 77 (Search time: 0.003 seconds).
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Issue DateTitleAuthor(s)
2019-07-29Effect of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen doughChisenga, Shedrack Mubanga; Workneh, Tilahun Seyoum; Bultosa, Geremew; Alimi, Buliyaminu Adegbemiro
2014Effect of hydrocolloids and egg content on sensory quality of coated fried yam chipsAlimi, Buliyaminu Adegbemiro; Shittu, Taofik Akinyemi; Sanni, Lateef Oladimeji
2014Effect of Roasting Temperature on the Quality and Acceptability of DakuwaOcheme, O.B; James, S; Baba-Ibrahim, A; Mohammed, M.M; Nuraini, A
2015-06-17Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flourOloyede, OO; James, S; Ocheme, OB; Chinma, CE; Eleojo, VA
2016-08Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)Usman, MA; Bolade, MK; James, S
2015-06-17Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flourOloyede, OO; James, S; Ocheme, OB; Chinma, CE; Eleojo, VA
2011-03Physicochemical 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
2012Sensory Properties of Extruded Blends of ‘Acha’ and Soybean Flour – A Response Surface AnalysisAnuonye, JC; Inyang, CU; Chinma, CE; James, S
2016-09EFFECTS OF DIFFERENT COAGULANTS ON THE PHYSICO-CHEMICAL, MICROBIAL AND SENSORY PROPERTIES OF WARA, A NIGERIAN SOFT SOY-CHEESEJames, S; Nwokocha, L; Tsebam, BC; James, SA; Baba-Ibrahim, A; Audu, Y
2017-01CHEMICAL COMPOSITION AND SENSORY ACCEPTABILITY OF PARTIALLY GELATINISED PASTA PRODUCED FROM BLENDS OF WHEAT, BAMBARA NUT AND CASSAVA FLOURSJames, S; Nwokocha, L; James, Y; Abdulsalam, RA; James, SA; Baba-Ibrahim, A; Yakubu, CM

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