Search Results - Emilymary Chima OKOLIE

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    Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours

    Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours by Okolie, Pius Ifeanyi, Temitope, Coker Muibat, Okolie, Emilymary Chima, Oke, Emmanuel Kehinde, Agboola, Kudirat Aina, Abayomi, Solomon Olutayo

    Published in Applied Food Research
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    EFFECTS OF BACILLUS AMYLOLIQUEFACIENS CULTURE CONCENTRATIONS ON MICROBIAL LOAD, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF “IRU”-TYPE CONDIMENT FROM AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARP) SEEDS

    EFFECTS OF BACILLUS AMYLOLIQUEFACIENS CULTURE CONCENTRATIONS ON MICROBIAL LOAD, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF “IRU”-TYPE CONDIMENT FROM AFRICAN YAM BEAN (SPHENOSTYLIS S... by Pius Ifeanyi OKOLIE, Emilymary Chima OKOLIE, Sarah Abiola OGUNDIMU, Kudirat Aina AGBOOLA, Maureen Chinwe OJINNAKA

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