Add to ORKGEffect of heat processing on the proximate composition and energy values of selected Nigerian staple foods from oil-producing areas of the Niger Delt
The effect of some thermal processing techniques on the nutritional potentials and anti-nutritient p...
A comparative study was conducted to determine the effects of heat treatment and fermentation on the...
Protein-energy malnutrition is increasing among children in developing countries due to low nutrient...
Proximate composition and energy values of four raw and heat processed staple foods (yams, cassava, ...
ABSTRACT The effects of heat processing on the proximate composition and energy values of the seed ...
Proximate composition and energy values of four raw and heat processed staple foods (yams, cassava, ...
The effects of roasting temperatures on the rate of extraction and quality of locally-processed oil ...
With the depletion of fossil fuel resources accelerating the search for renewable energy sources, st...
Abstract: The effect of thermal processing as a preservation technique on the nutritional, anti-nutr...
The Earth's temperature is rising as a result of increased atmospheric concentrations of greenhouse ...
Food exchange lists were initially developed based on the establishment of principles of good nutrit...
Chemical composition of seven common foods viz. cooked rice, cooked beans, cooked yams, cooked fufu,...
The food sub-sector of Nigerian agriculture parades a large array of staple crops, due to the variat...
A modified process for the infrared heat processing of oilseeds and cereal grains at relatively low ...
Nigeria grows more cassava (Manihot esculenta Crantz) than any other part of the world. Cassava can ...
The effect of some thermal processing techniques on the nutritional potentials and anti-nutritient p...
A comparative study was conducted to determine the effects of heat treatment and fermentation on the...
Protein-energy malnutrition is increasing among children in developing countries due to low nutrient...
Proximate composition and energy values of four raw and heat processed staple foods (yams, cassava, ...
ABSTRACT The effects of heat processing on the proximate composition and energy values of the seed ...
Proximate composition and energy values of four raw and heat processed staple foods (yams, cassava, ...
The effects of roasting temperatures on the rate of extraction and quality of locally-processed oil ...
With the depletion of fossil fuel resources accelerating the search for renewable energy sources, st...
Abstract: The effect of thermal processing as a preservation technique on the nutritional, anti-nutr...
The Earth's temperature is rising as a result of increased atmospheric concentrations of greenhouse ...
Food exchange lists were initially developed based on the establishment of principles of good nutrit...
Chemical composition of seven common foods viz. cooked rice, cooked beans, cooked yams, cooked fufu,...
The food sub-sector of Nigerian agriculture parades a large array of staple crops, due to the variat...
A modified process for the infrared heat processing of oilseeds and cereal grains at relatively low ...
Nigeria grows more cassava (Manihot esculenta Crantz) than any other part of the world. Cassava can ...
The effect of some thermal processing techniques on the nutritional potentials and anti-nutritient p...
A comparative study was conducted to determine the effects of heat treatment and fermentation on the...
Protein-energy malnutrition is increasing among children in developing countries due to low nutrient...