Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kenneth Chigozie Asadu"'
Autor:
Temitope Omolayo Fasuan, Kenneth Chigozie Asadu, Cynthia Chioma Anyiam, Linda Obianuju Ojokoh, Titilope Modupe Olagunju, Judith Uchenna Chima, Kingsley Osita Okpara
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-13 (2021)
Abstract Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes are deficient in protein and some other healthful substances. High-protein soymeal is rich in protein, mineral, amino acids, antioxi
Externí odkaz:
https://doaj.org/article/556066763e974c0391f07ac6716fab36
Autor:
Linda Obianuju Ojokoh, Kenneth Chigozie Asadu, Kingsley Osita Okpara, Titilope Modupe Olagunju, Cynthia Chioma Anyiam, Temitope Omolayo Fasuan, Judith Uchenna Chima
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-13 (2021)
Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes are deficient in protein and some other healthful substances. High-protein soymeal is rich in protein, mineral, amino acids, antioxidants, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b20f808c6c3c8c73f0cc8c161e54f07
https://doaj.org/article/556066763e974c0391f07ac6716fab36
https://doaj.org/article/556066763e974c0391f07ac6716fab36
Autor:
Kenneth Chigozie Asadu, Temitope Omolayo Fasuan, Titilope Modupe Olagunju, Kingsley Osita Okpara, Linda Obianuju Ojokoh, Cynthia Chioma Anyiam, Judith Uchenna Chima
Publikováno v:
Nutrition & Food Science. 51:974-988
Purpose Pasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a meal. However, pasta is deficient in protein and some other heal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b66991182d22ebc6818ca71ca0c27df5
https://doi.org/10.1108/nfs-09-2020-0360
https://doi.org/10.1108/nfs-09-2020-0360
Autor:
Temitope Omolayo Fasuan, Chidubem Theresa Chukwu, Nneka Nkechi Uchegbu, Titilope Modupe Olagunju, Kenneth Chigozie Asadu, Mabel Chidinma Nwachukwu
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ffc631633ebfa68689c9ab625d2c308
https://doi.org/10.1111/jfpp.16187
https://doi.org/10.1111/jfpp.16187