Evaluation of Proximate, Physical and Sensory Properties of Snacks Produced from Wheat, Banana Puree and Roasted Peanut Grits.
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 24, doi. 10.4314/nifoj.v42i2.3
- By:
- Publication type:
- Article
Works matching IS 01897241 AND DT 2024 AND VI 42 AND IP 2
Results: 13
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Chemical Composition, Physical, Functional, and Sensory Properties of Cakes Produced From Blends of Wheat, Orange-Fleshed Sweet Potato and Moringa Seed Flours.
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 117, doi. 10.4314/nifoj.v42i2.11
- By:
- Publication type:
- Article
3
Microbiological Quality of Fresh Sugarcane Juice as Influenced by Ginger and Lemon Extracts Addition and Pasteurisation.
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 106, doi. 10.4314/nifoj.v42i2.10
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- Publication type:
- Article
4
Effect of Mung Bean Milk Substitution on the Quality of Yoghurt.
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 95, doi. 10.4314/nifoj.v42i2.9
- By:
- Publication type:
- Article
5
Nutrient Composition and Sensory Evaluation of Air and Deep-Fried Yam Chips.
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 131, doi. 10.4314/nifoj.v42i2.12
- By:
- Publication type:
- Article
6
Effect of Drying Methods on the Functional, Physicochemical, Pasting, and Sensory Properties of Unripe Plantain Flour and Its Cooked Paste (Amala).
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 9, doi. 10.4314/nifoj.v42i2.2
- By:
- Publication type:
- Article
7
Postprandial Glycemic Response of Coconut Fibre-Enriched Bread in Apparent Healthy Subjects.
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 1, doi. 10.4314/nifoj.v42i2.1
- By:
- Publication type:
- Article
8
The Potential of Raffia (Raphia Hookeri) Gum in Stabilisation of Ice Cream, Yoghurt and Pineapple Juice.
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 72, doi. 10.4314/nifoj.v42i2.7
- By:
- Publication type:
- Article
9
Quantification of Aflatoxins Levels in Selected Retailed Food Stuffs in Osogbo Using High Performance Thin Layer Chromatography (HP-TLC) and Biodetoxification Potentials of Lactobacillus Casei Strains.
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 33, doi. 10.4314/nifoj.v42i2.4
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- Publication type:
- Article
10
Chemical Composition, Sensory Property and Glycemic Response of Ready-to-Eat Breakfast Meal Developed from Partially Milled Rice.
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 84, doi. 10.4314/nifoj.v42i2.8
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- Publication type:
- Article
11
Effects of Food Safety Perception on Health Outcomes of Urban Consumers of Ready-to-Eat Foods in Ibadan, Oyo State, Nigeria.
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 58, doi. 10.4314/nifoj.v42i2.6
- By:
- Publication type:
- Article
12
Influence of Fermentation on Carotenoids and the Sensory Appeal of a Solid-State Fermented Biofortified Cassava Product.
- Published in:
- Nigerian Food Journal, 2024, v. 42, n. 2, p. 46, doi. 10.4314/nifoj.v42i2.5
- By:
- Publication type:
- Article
13
EDITORIAL COMMENT.
- Published in:
- 2024
- By:
- Publication type:
- Editorial