Original Research Article
Updating the Data Base of Indigenous Raw Food Materials by Analyzing Their Chemical Compositions
Page:
1-13
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Physicochemical, Sensory and Microbial Qualities of Ice Cream Stabilized with Hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum)
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14-27
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Influence of Ocimum gratissimum (Scent Leaf) on the Organoleptic Acceptability and Shelf Stability of Yoghurt
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28-44
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Microbiological Evaluation of Ready-to-Drink Tigernut Drinks Sold within Port Harcourt Metropolis, Rivers State, Nigeria
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45-58
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Effect of Fermentation Process on the Nutritional Composition of “Etsew”, a Corn-Based Food
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59-66
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