Showing 1–9 of 14 results
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Application of Response Surface Methodology and Central Composite Design for the Optimization of Tiger Nut (Cyperus esculentus L.) Flour Production
₦5,000.00 -
Asian and African Starches: Health Properties and Food Applications
₦5,000.00 -
Drying Kinetics of Beef during the First Stage Drying of Kilishi
₦5,000.00 -
Effectiveness of Green Plantain Peel and Pulp Flour Blends as Coating on the Textural Properties and Oil Uptake in Fried Fish Fillets
₦5,000.00 -
Effects of Blanching with Chemical Preservatives on Functional and Antioxidant Properties of Fluted Pumpkin (Telferia occidentalis) Leaf
₦5,000.00 -
Effects of Fat Content and Packaging Materials on the Functional Properties and Storage Stability of Dika Nut (Irvingia gabonensis) Flour
₦5,000.00 -
Effects of Processing Parameters on Physicochemical, Sensory Quality and Acceptability of Yoghurt from Milk of West African Dwarf Goat
₦5,000.00 -
Sale!
Food Forum – June 2021 Vol. 19 No. 1
Original price was: ₦1,500.00.₦0.00Current price is: ₦0.00. -
Functional and Pasting Properties of Flour Blends from Wheat and Bambara Nut and their Bread Making Potential
₦5,000.00
