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2 results for Ajuzie N.C.

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Quality Assessment of Complementary Food Produced Using Fermentation and Roasting Methods
by Adeoye B.K., Chukwunulu A., Makinde Y. O., Ngozi E.O., Ani I. F. and Ajuzie N.C.
American Journal of Food and Nutrition. 2018, 6(4), 96-102. DOI: 10.12691/ajfn-6-4-1
Pub. Date: July 18, 2018Views: 5398Downloads: 3856
complementary food roasting fermentation infant feeding protein quality
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Quality Evaluation of a Ready-To-Eat Breakfast Cereal (Muesli) Made from Selected Nigerian Indigenous Food Crops
by Adeoye B. K., Ezelibe M. C., Akinlade A. R., Ani I.F, Ngozi E.O. and Ajuzie N.C.
American Journal of Food and Nutrition. 2019, 7(2), 43-48. DOI: 10.12691/ajfn-7-2-2
Pub. Date: June 15, 2019Views: 4001Downloads: 3105
grains tuber nuts fruits breakfast muesli
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