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3 results for Lucretia I. Barber.

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Quality Characteristics of Probiotic (Lactobacillus acidophilus) Beverage from Hydrolyzed Tigernut Milk Supplemented with Beetroot Juice
by Jessica I. Igwebuike, Lucretia I. Barber and Patience C. Obinna-Echem
American Journal of Food Science and Technology. 2022, 10(3), 95-102. DOI: 10.12691/ajfst-10-3-1
Pub. Date: August 03, 2022Views: 5700Downloads: 7016
Tigernut partial hydrolysis beetroot Lactobacillus acidophilus beverage physicochemical and sensory properties
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Quality Characteristics of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives
by Lucretia I. Barber, Chijioke M. Osuji, Ngozika C. Onuegbu and Chika C. Ogueke
American Journal of Food Science and Technology. 2020, 8(6), 233-241. DOI: 10.12691/ajfst-8-6-2
Pub. Date: November 04, 2020Views: 7799Downloads: 10339
enzyme hydrolysis African breadfruit soy yoghurt probiotics bifidobacterium bifidum lactobacillus acidophillus
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Proximate Composition, Thiobarbituric Acid and Sensory Properties of Chicken-Breadfruit Patties with Piper guineense and Monodora myristica Oleoresins
by Lucretia I. Barber, Patience C. Obinna- Echem and Blessing E. Hart
American Journal of Food Science and Technology. 2020, 8(2), 56-62. DOI: 10.12691/ajfst-8-2-3
Pub. Date: March 18, 2020Views: 9170Downloads: 10473
Piper guineense Monodora myristica oleoresin chicken-breadfruit patties proximate and sensory properties thiobarbituric acid value
Abstract Full Text PDF (469 KB) Full Text HTML Full Text ePUB (737 KB)
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