5 results for Eke-Ejiofor J.

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Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend
American Journal of Food Science and Technology. 2018, 6(4), 187-194. DOI: 10.12691/ajfst-6-4-8
Pub. Date: June 13, 2018Views: 1421Downloads: 1039
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Mineral Bioavailability, Physico-Chemical and Sensory Properties of Granola Produced from Different Cereals and Processing Methods
American Journal of Food Science and Technology. 2017, 5(6), 256-264. DOI: 10.12691/ajfst-5-6-6
Pub. Date: November 29, 2017Views: 3008Downloads: 2165
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Functional and Pasting Properties of Acha, Deffated Soybean and Groundnut Flour Blends
American Journal of Food Science and Technology. 2018, 6(5), 215-218. DOI: 10.12691/ajfst-6-5-4
Pub. Date: July 26, 2018Views: 1110Downloads: 752
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Effect of Extraction Methods on the Quality Characteristics of Catfish (Clarias gariepinus) Oil
American Journal of Food Science and Technology. 2018, 6(5), 199-203. DOI: 10.12691/ajfst-6-5-1
Pub. Date: July 18, 2018Views: 843Downloads: 627
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Physico-Chemical, Pasting and Sensory Properties of Food Blends of Maize, Yellow Cassava or Sweet Potato Starch, Defatted Soybean and Groundnut Flour
American Journal of Food Science and Technology. 2018, 6(1), 42-49. DOI: 10.12691/ajfst-6-1-7
Pub. Date: January 16, 2018Views: 2132Downloads: 1414
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