Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Suleiman James Amuga"'
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 1-10 (2020)
There are increasing research efforts on the possibilities of the utilization of natural sources of bioactive compounds for the dietary management of certain degenerative diseases due to their deleterious health effects associated with the the use of
Externí odkaz:
https://doaj.org/article/bdf0e9ce47e345bcad91656c8cd5f1c9
Publikováno v:
Croatian journal of food science and technology
Volume 12
Issue 1
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 1-10 (2020)
Volume 12
Issue 1
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 1-10 (2020)
There are increasing research efforts on the possibilities of the utilization of natural sources of bioactive compounds for the dietary management of certain degenerative diseases due to their deleterious health effects associated with the the use of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe2f18ce7fdc311a308107e3060dfeee
https://hrcak.srce.hr/238564
https://hrcak.srce.hr/238564
Autor:
Ngozi Iwanger Akosu, Samaila James, Suleiman James Amuga, Yohanna Audu, Maxwell Yemmy Mitchel Omeiza, Lilian Nwokocha, Amina Ibrahim Baba, Yakubu Caleb Maina
Publikováno v:
Food Science & Nutrition, 6(4):783-790
Food Science & Nutrition
Food Science & Nutrition
Fermentation and sprouting have been shown to increase nutrient bioavailability and modify the functional properties of foods. Application of these methods in the preparation of infant foods and complementing cereals with legumes will address nutrien
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::533b60574777cb6ceb5b65a448d17e29
https://doi.org/10.1002/fsn3.618
https://doi.org/10.1002/fsn3.618
Autor:
Samaila James, H Sanni, Mohammed A. Usman, E Ohuoba, Suleiman James Amuga, Samuel Ojo, Nwokocha Lillian
Publikováno v:
British Journal of Applied Science & Technology. 12:1-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba11f513624b05c7ce6d34923ff00a66
https://doi.org/10.9734/bjast/2016/21123
https://doi.org/10.9734/bjast/2016/21123
Autor:
Y. James, I.B. Ibrahim, Suleiman James Amuga, Samaila James, Caleb Maina Yakubu, L. Nwokocha, R.A. Abdulsalam
Publikováno v:
Agro-Science; Vol 16, No 1 (2017); 26-30
Pasta products were produced from partially gelatinized blends of wheat, cassava and bambaranut nut flours. The three flours from wheat, cassava and bambaranut nut were blended in the following ratios: 100% wheat flour, 64:10:26, 60:12:28, 56:14:30,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9876918aa5cd297ee5c4a7b34aad4c0
https://doi.org/10.4314/as.v16i1.5
https://doi.org/10.4314/as.v16i1.5
Publikováno v:
Agro-Science; Vol 15, No 3 (2016); 41-45
Nigerian soft cheese often referred to as wara was produced from soya bean milk using coagulants from lime, alum and steep water. Effects of these coagulants on the yield, proximate composition, functional properties, microbial loads and sensory prop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfcca45d42eabfed0c3074c964f52a17
https://doi.org/10.4314/as.v15i3.7
https://doi.org/10.4314/as.v15i3.7