Search Results - Iwuoha, Chinyere I.

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  1. 1
    Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers

    Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers by Iwuoha, Chinyere I

    Published in Food chemistry
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  2. 2
    Density and viscosity of cold flour pastes of cassava ( Manihot esculenta Grantz), sweet potato ( Ipomoea batatas L. Lam) and white yam ( Dioscorea rotundata Poir) tubers as affected by concentration and particle size

    Density and viscosity of cold flour pastes of cassava ( Manihot esculenta Grantz), sweet potato ( Ipomoea batatas L. Lam) and white yam ( Dioscorea rotundata Poir) tubers as affect... by Iwuoha, Chinyere I, Nwakanma, Mercy I

    Published in Carbohydrate polymers
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  3. 3
    Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time

    Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time by I. Owuaman, Clifford, I. Iwuoha, Chinyere, C. Onuegbu, Ngozika, C. Ogueke, Chika, N. Nwosu, Justina

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  4. 4
    Nigerian indigenous fermented foods: their traditional process operation, inherent problems, improvements and current status

    Nigerian indigenous fermented foods: their traditional process operation, inherent problems, improvements and current status by Iwuoha, Chinyere I., Eke, Onyekwere S.

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  5. 5
    Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage

    Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage by Iwuoha, Chinyere I., Umunnakwe, Kenneth E.

    Published in Food chemistry
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  6. 6
    Calcium oxalate and physico-chemical properties of cocoyam ( Colocasia esculenta and Xanthosoma sagittifolium) tuber flours as affected by processing

    Calcium oxalate and physico-chemical properties of cocoyam ( Colocasia esculenta and Xanthosoma sagittifolium) tuber flours as affected by processing by Iwuoha, Chinyere I., Kalu, Florence A.

    Published in Food chemistry
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  7. 7
    Effects of steeping condition and germination time on the alpha-amylase activity, phenolics content and malting loss of Nigerian local red and hybrid short Kaura sorghum malts

    Effects of steeping condition and germination time on the alpha-amylase activity, phenolics content and malting loss of Nigerian local red and hybrid short Kaura sorghum malts by Iwuoha, Chinyere I., Aina, Joshua O.

    Published in Food chemistry
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  8. 8
    Cyanide content and sensory quality of Cassava ( Manihot esculenta Crantz) root tuber flour as affected by processing

    Cyanide content and sensory quality of Cassava ( Manihot esculenta Crantz) root tuber flour as affected by processing by Iwuoha, Chinyere I., Banigo, Edward O.I., Okwelum, Felix C.

    Published in Food chemistry
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  9. 9
    Chemical and physical characteristics of palm, palm kernel and groundnut oils as affected by degumming

    Chemical and physical characteristics of palm, palm kernel and groundnut oils as affected by degumming by Iwuoha, Chinyere I., Ubbaonu, Collins N., Ugwo, Rophina C., Okereke, Ngozi U.

    Published in Food chemistry
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