Ingredion corporate presentation /Africa Ops at Nifst Conference Abuja 2022
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF HERBAL TEA FROM LEMONGRASS, SOURSOP LEAVES AND GINGER BLENDS
Judith U. Chima, Temitope O. Fasuan, Esther A. Ayodele, Mabel C. Nwachukwu, Jennifer N. Emerenini and Justina K. AnozieISOLATION AND MOLECULAR IDENTIFICATION OF FUNGI ASSOCIATED WITH FRESH AND SMOKED FISH SOLD IN MINNA METROPOLIS, NIGER STATE, NIGERIA
Abdullahi, D. and Bala, J.D. Department of Microbiology, School of Life Sciences, Federal University of Technology, P.M.B 65, Minna, Niger State, Nigeria.
The Nigerian Institute of Food Science and Technology