Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Beleya E.A."'
Publikováno v:
American Journal of Food Science and Technology. 11:28-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db85e21b9ad5902bc03c77f771457c19
https://doi.org/10.12691/ajfst-11-1-5
https://doi.org/10.12691/ajfst-11-1-5
Akademický článek
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Publikováno v:
Nigerian Food Journal; Vol 36, No 2 (2018); 49-56
The study assessed households’ consumption pattern of leafy vegetables in selected communities in Andoni Local Government Area of Rivers State, Nigeria. The study adopted a survey research design, while the population of the study consisted of moth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::a8e25c8509282ea22805f9a0d36820a5
https://www.ajol.info/index.php/nifoj/article/view/192729
https://www.ajol.info/index.php/nifoj/article/view/192729
Publikováno v:
American Journal of Food Science and Technology. 5:256-264
Twelve breakfast cereals were formulated. Eight of them were baked with four samples having sugar and four with date fruit as sugar replacer, while the last four extruded. Yellow maize granola with sugar was used as control. The samples were subjecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0919d910c74d71fbaddfae9c33417976
https://doi.org/10.12691/ajfst-5-6-6
https://doi.org/10.12691/ajfst-5-6-6
Autor:
Beleya E.A, Eke Ejiofor J
Publikováno v:
American Journal of Food Science and Technology. 5:204-209
Maize is the most abundant and available component of the locally prepared gruels for human consumption in Nigeria. It has been the basic source of meal for infants and breakfast for the average family. The compositional, mineral and sensory attribut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ef88b735d86213a3f624270c7d1b2c8
https://doi.org/10.12691/ajfst-5-5-6
https://doi.org/10.12691/ajfst-5-5-6