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SCHOOL OF AGRICULTURE & AGRICULTURAL TECHNOLOGY (SAAT)
Food Science & Technology
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Results 41-50 of 77 (Search time: 0.004 seconds).
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Issue Date
Title
Author(s)
2016-07-16
Chemical Composition and Functional Properties of Protein Concentrate from Selected Cowpea Seeds in Nigeria
James, S
;
Anuonye, JC
;
Mudi, H
;
Ede, BE
;
James, SA
;
Yusuf, J
;
Audu, Y
2019-12-10
Growth performance, nutrient utilization and haematological indices of hybrid catfish fingerlings fed varying inclusion levels of toasted sword beans (Canavalia gladiata) seed meal in concrete tanks
Bake, GG
;
Olabisi, H
;
Abdullahi, A
;
Nwangu, DC
;
Ricketts, AO
;
James, S
;
Gana, AB
2019-10-01
DEVELOPMENT AND COMPARATIVE EVALUATION OF STORAGE CHANGES IN PROBIOTIC SOY-YOGHURT
Joel, N
;
James, S
;
Offia-Olua, B
2019
BACTERIOLOGICAL ASSESSMENT OF FAST FOODS SOLD A
Audu, Y
;
Mohammed, SSD
;
James, S
;
Yakubu, CM
;
Nwokocha, L
;
James, SA
2019-09-22
Effect of extraction variables on total phenol yield in some selected legumes indigenous to Nigeria
James, S
;
Nwabueze, TU
;
Onwuka, GI
;
Ndife, J
;
James, SA
2014-11-12
Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage
Olajide, O.E.
;
Anuonye, J.C.
;
EKUNDAYO, Fortune Abidemi
;
Olaoye, T.F.
;
Babalola, A.O.
;
Ogundahunsi, G.J.
2016
Socio-economic characteristics and willingness of consumers to pay for safety of fura de nunu in Ilorin, Nigeria
Alimi, Buliyaminu Adegbemiro
;
Oyeyinka, Toyin Adewumi
;
Olohungbebe, O. Lawal
2019
DETERMINATION OF PROXIMATE, MICRONUTRIENTS AND SENSORY QUALITIES OF NON- ALCOHOLIC BEVERAGE (KUNUN GYADA) PRODUCED FROM SORGHUM (Sorghum bicolor) GROUNDNUT (Arachis hypogea) BLENDS
Maxwell, Yemmy Mitchel Omeiza
;
Oyetunji, Blessing Alice
;
Ocheme, Ocheme Boniface
;
FEMI, Fortune Abidemi
;
Samaila, James
;
Yakubu, Caleb Maina
2019
COMPARISON OF HEAVY METAL CONTENT OF SELECTED VEGETABLES GROWN WITH ORGANIC AND INORGANIC FERTILIZERS
Oladoyinbo, C. A.
;
Ede, E. K.
;
Akinbule, O. O.
;
Sobo, A. A.
;
Maxwell, Yemmy Mitchel Omeiza
2018
QUALITY EVALUATION OF CHIN-CHIN PRODUCED FROM A BLEND OF WHEAT FLOUR AND AN UNDERUTILIZED EDIBLE PLANT: CISSUS POPULNEA FLOUR
Wahab, N. O.
;
Akano, R. A.
;
Kareem, S. O.
;
Maxwell, Yemmy Mitchel Omeiza
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Author
25
James, S
19
Alimi, Buliyaminu Adegbemiro
12
Workneh, Tilahun Seyoum
11
Ojo, Mofoluwaso Olufunmilola
7
Ayo, J.A
7
Chinma, CE
7
Nwokocha, L
7
YAKUBU, C M
6
Audu, Y
6
James, SA
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4
biscuits
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functional
2
Acceptability
2
bambara nut, fermentation, infant...
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blend flour
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Blending
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Chemical
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composite
2
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In-vitro-digestibility
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