Chemical and Nutritional Evaluation of Complementary Food from Blends of Quality Protein Maize and Conophor nuts (Tetracarpidium conophorum)

T. N. Fagbemi, G. Oboh, O. A. Adedokun

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Physico Chemical and Sensory Evaluation of the Fortified Biscuits with Sesame Cake Flour

Seham M. El-Enzi, Nadyah M. Andigani, Nora A. Al-Tamimi, Gamal A. Gabr

Page: 1-8
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Bacteriological Analysis of Selected Street Vended Fried Foods Sold in Wudil Town along Maiduguri Road, Kano State, Nigeria

B. A. Jido, A. A. Shehu, F. U. Salisu, A. Yahaya, M. Ali

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Proximate Composition, Antinutrient Content and Antimicrobial Properties of Cnidoscolus aconitifolius Leaves

J. A. Lennox, G. E. John

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Development of Pumpkin Pudding-like Food Using Soybeans [Glycine max (L.) Merr.]

Takeshi Nagai, Norihisa Kai, Yasuhiro Tanoue, Nobutaka Suzuki

Page: 1-9
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