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Evaluation of the Physicofunctional, Proximate Composition, and Sensory Properties of Bread Produced from Blends of Wheat, Tuber Crop and Melon Seed Flours.
August 27, 2021 -
Fortification of Tempeh Flour on the Chemical and Organoleptic Properties of Oyster Mushroom Nuggets
August 12, 2021 -
Appraisal of Consumers Restaurant Food Quality in Obio/Akpor Local Government Area of Rivers State, Nigeria
June 1, 2021 -
Identification of Food Safety Practices among Street Food Vendors in Delta State Nigeria
May 25, 2021 -
Development of a Functional non-Alcoholic Beverage from Sorghum Stem Sheath and Local Spices
May 20, 2021 -
Quality Characteristics of Moin-Moin Produced From Some Underutilized Legumes
April 1, 2021 -
The Effect of Toting up Carrageenan to Some Quality Components of Ice Cream
March 7, 2021 -
EU Quality Requirements For Vietnam Shrimp
December 7, 2020 -
A Reading of Ngugi WA Thiong’o’s Stand Points on Food Security in Post-Independent Africa: A Case of Petals of blood
October 28, 2020 -
Strategies Promoting Healthy Food Choices Among Pupils In Nyeri County, Kenya
October 20, 2020
