Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Chizoba N. Nwakalor"'
Autor:
Chioma D. Obi, Chizoba N. Nwakalor
Publikováno v:
International Journal of Nutrition and Food Sciences. 3:387
Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to dete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4bba15dd1dea1b738be3cdbd22e1958
https://doi.org/10.11648/j.ijnfs.20140305.14
https://doi.org/10.11648/j.ijnfs.20140305.14
Autor:
Chizoba N. Nwakalor
Publikováno v:
Journal of Food and Nutrition Sciences. 2:215
Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls. The storage stability of the beverages was monitored at a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8c70c1da761d367b52602d29a93b537
https://doi.org/10.11648/j.jfns.20140205.12
https://doi.org/10.11648/j.jfns.20140205.12
Autor:
Chizoba N. Nwakalor
Publikováno v:
International Journal of Nutrition and Food Sciences. 3:307
Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into cookies in the following ratios 100:0,90:10,80:20,70:30,50:50. The sensory evaluation of the cookies samples from the blends was performed. The results of the se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d37fe0ffd639d2e550fc1b4878239f45
https://doi.org/10.11648/j.ijnfs.20140304.21
https://doi.org/10.11648/j.ijnfs.20140304.21