Search Results - Ngoddy, P.O.

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  1. 1
    Design and Fabrication of a Wet Mechanical Brushing Unit for Lye Pre-treated Cassava Root

    Design and Fabrication of a Wet Mechanical Brushing Unit for Lye Pre-treated Cassava Root by Oyedele, S.T., Ngoddy, P.O., Kilanko, O., Leramo, R.O.

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  2. 2
    Structural analysis by 13C-nuclear magnetic resonance spectroscopy of glucans elaborated by gum-producing bacteria isolated from palm wine

    Structural analysis by 13C-nuclear magnetic resonance spectroscopy of glucans elaborated by gum-producing bacteria isolated from palm wine by Uzochukwu, Sylvia, Balogh, Esther, Loefler, R.T, Ngoddy, P.O

    Published in Food chemistry
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  3. 3
    Effect of extrusion cooking of soy–sweet potato mixtures on available lysine content and browning index of extrudates

    Effect of extrusion cooking of soy–sweet potato mixtures on available lysine content and browning index of extrudates by Iwe, M.O, van Zuilichem, D.J, Stolp, W, Ngoddy, P.O

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  4. 4
    Amino Acid and Protein Dispersibility Index (PDI) of Mixtures of Extruded Soy and Sweet Potato Flours

    Amino Acid and Protein Dispersibility Index (PDI) of Mixtures of Extruded Soy and Sweet Potato Flours by Iwe, M.O., van Zuilichem, D.J., Ngoddy, P.O., Lammers, Wim

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  5. 5
    Technological aspects of preparing affordable fermented complementary foods

    Technological aspects of preparing affordable fermented complementary foods by Nout, M.J.R., Ngoddy, P.O.

    Published in Food control
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  6. 6
    Structural analysis by 13C- nuclear magnetic resonance spectroscopy of glucan extracted from natural palm wine

    Structural analysis by 13C- nuclear magnetic resonance spectroscopy of glucan extracted from natural palm wine by Uzochukwu, Sylvia, Balogh, Esther, Loefler, R.T, Ngoddy, P.O

    Published in Food chemistry
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  7. 7
    Residence Time Distribution in a Single-Screw Extruder Processing Soy-Sweet Potato Mixtures

    Residence Time Distribution in a Single-Screw Extruder Processing Soy-Sweet Potato Mixtures by Iwe, M.O., Van Zuilichem, D.J., Ngoddy, P.O., Ariahu, C.C.

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  8. 8
    Technological aspects of preparing affordable fermented complementary foods

    Technological aspects of preparing affordable fermented complementary foods by Nout, M.J.R, Ngoddy, P.O

    Published in Food control
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  9. 9
    Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends

    Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends by Iwe, M.O. (Agricultural Univ., Makurdi, Benue State (Nigeria).), Ngoddy, P.O

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