Found: 22
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Covid-19 in Alice: Synthesizing Church growth with pandemic movement using the approach of Exodus 7-12.
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- Pharos Journal of Theology, 2020, v. 101, p. 1
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Deuterocanonical challenges among the orthodox churches: Special focus on the Anglican churches of Southern Africa.
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- Pharos Journal of Theology, 2020, v. 101, p. 1
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- Article
Using the World to change the Church and the Church to change the World: A provocative argument using Romans 12:1-2.
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- Pharos Journal of Theology, 2020, v. 101, p. 1
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- Article
POTENTIAL DOMESTIC AND INDUSTRIAL UTILIZATIONS OF OKRA SEED: A REVIEW.
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- Annals: Food Science & Technology, 2018, v. 19, n. 4, p. 722
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- Article
EFFECT OF PROCESSING METHOD II: ANTI-NUTRITIONAL, MICROBIAL AND SENSORY QUALITY OF MAIZE-MILLET-SOYBEAN COMPLEMENTARY FOOD.
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- Annals: Food Science & Technology, 2017, v. 18, n. 4, p. 686
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- Article
QUALITY EVALUATION OF COCOYAM-COWPEA FLOUR BLENDS AND SENSORY ATTRIBUTES OF THEIR COOKED PASTE (AMALA).
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- Annals: Food Science & Technology, 2017, v. 18, n. 2, p. 183
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- Article
NUTRITIONAL EVALUATION OF MAIZE-MILLET BASED COMPLEMENTARY FOODS FORTIFIED WITH SOYBEAN.
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- Annals: Food Science & Technology, 2017, v. 18, n. 2, p. 173
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EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND STORAGE STABILITY OF MAIZE-MILLET-SOYBEAN COMPLEMENTARY FOOD.
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- Annals: Food Science & Technology, 2017, v. 18, n. 2, p. 153
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- Article
CHEMICAL, FUNCTIONAL AND SENSORY PROPERTIES OF WATER YAM, PIGEONPEA AND CARROT POMACE FLOUR BLENDS.
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- Annals: Food Science & Technology, 2017, v. 18, n. 1, p. 57
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- Article
PROXIMATE, FUNCTIONAL, PASTING AND RHEOLOGICAL PROPERTIES OF WHEAT- TIGER NUT COMPOSITE FLOUR.
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- Annals: Food Science & Technology, 2016, v. 17, n. 2, p. 411
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Proximate composition, physicochemical properties and sensory qualities of salad cream from corn and tigernut starch blends.
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- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 820, doi. 10.24263/2304-974X-2020-9-4-8
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- Article
Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2019, v. 14, n. 3/4, p. 82
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- Article
EFFECT OF BAKING TIME AND TEMPERATURE ON THE BAKING QUALITY AND SENSORY ATTRIBUTE OF CAKE PRODUCED FROM WHEAT-TIGERNUT POMACE FLOUR BLENDS BY SURFACE METHODOLOGY.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 5, doi. 10.34302/crpjfst/2021.13.3.1
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- Article
NUTRIENT COMPOSITION, FUNCTIONAL, PHYSICAL AND PASTING PROPERTIES OF YELLOW YAM (Dioscorea cayenensis) AND JACK BEAN (Canavalia ensiformis) FLOUR BLENDS.
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- Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 5, p. 52, doi. 10.34302/crpjfst/2020.12.5.4
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A community survey of the pattern and determinants of household sources of energy for cooking in rural and urban south western, Nigeria.
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- Pan African Medical Journal, 2012, v. 12, p. 1
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Does industrialization trigger carbon emissions through energy consumption? Evidence from OPEC countries and high industrialised countries.
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- Quantitative Finance & Economics, 2023, v. 7, n. 1, p. 165, doi. 10.3934/QFE.2023009
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- Article
SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR.
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- Food & Environment Safety, 2019, v. 18, n. 4, p. 287
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- Article
PHYSICAL AND CHEMICAL PROPERTIES OF TIGERNUT OIL AS INFLUENCED BY VARIETY AND METHOD OF EXTRACTION.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 129, doi. 10.35219/foodtechnology.2021.1.09
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Exploring the Dynamics of Economic Instability: An Analysis of the Interplay between Consumer Spending, Consumer Confidence, and Macroeconomic Factors.
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- International Journal of Empirical Economics, 2024, v. 3, n. 1, p. 1, doi. 10.1142/S2810943024500033
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Chemical and physical hazard profile of ‘Robo’ processing – a street-vended melon snack.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 2, p. 237, doi. 10.1111/j.1365-2621.2006.01424.x
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Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie.
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- Croatian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 30, doi. 10.17508/CJFST.2019.11.1.04
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- Article
EFFECT OF PROCESSING METHOD II: ANTI-NUTRITIONAL, MICROBIAL AND SENSORY QUALITY OF MAIZE-MILLET-SOYBEAN COMPLEMENTARY FOOD.
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- Journal of Applied Research on Children, 2017, v. 8, n. 2, p. 686
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- Article