Sensory Characteristics and Antioxidant Activities of the Spice from the Fruit Pulp of Coelocaryon oxycarpum

Josi-Noelline Sinh, Chépo Ghislaine Dan, Jean Tia Gonnety

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Proximate, Phytochemical Composition and Sensory Quality of Acha –Turmeric Flour Blend and Biscuits

J. A. Ayo, M. O. Ojo, C. A. Omelagu, M. K. Najime

Page: 1-6
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Proximate Composition, Physical and Sensory Quality of Acha-moringa Seed Flour Blend Biscuits

Ayo, Jerome Adekunle, Ayo, Victoria Abiodun

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Chemical and Sensory Evaluation of Cereal-Based Complementary Foods Supplemented with Soybean and Monkey Kola

D. B. Kiin-Kabari, A. G. Osemene-Onwochei, M. O. Akusu

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Analysis of Arsenic, Cadmium, Chromium and Lead Residue in Commercial Eggs in Damaturu Local Government, Yobe State, Nigeria

H. B. Galadima, M. Babagana, H. I. Abdulrahman, M. M. Gashua, I. B. M. Garba, A. B. Hanga

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