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2 results for Onyeka E. U..

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Effect of the Inclusion of Fruit Peel on Consumer Acceptability, Dietary Fiber and Chemical Properties of Jam Products
by Ijioma B. C, Osuji C. M., Okafor D. C., Agunwa I.M., Ofoedu C.E, Onyeka E. U. and Adikaibe C. C
American Journal of Food and Nutrition. 2017, 5(2), 69-76. DOI: 10.12691/ajfn-5-2-4
Pub. Date: May 26, 2017Views: 19400Downloads: 17696
jam fruit peel chemical properties sensory consumer acceptability
Abstract Full Text PDF (359 KB) Full Text HTML Full Text ePUB (737 KB)
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Production and Evaluation of Enriched Tapioca Gruel
by Okafor D. C., Osuji C.M., Ijioma B.C., Nwakaudu A.A., Alagbaoso S. O., Obi P.N., Onyeka E. U. and Ubakanma U. G
Journal of Food Security. 2017, 5(3), 107-112. DOI: 10.12691/jfs-5-3-6
Pub. Date: June 21, 2017Views: 13215Downloads: 11387
tapioca gruel physico-chemical sensory soymilk
Abstract Full Text PDF (223 KB) Full Text HTML Full Text ePUB (442 KB)
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