Microbiological and Sensory Assessment of Stored 'Zogale'-A Snack Food Produced from Peanut (Arachis hypogeae) Cake and Boiled Moringa oleifera Leaves von Gernah, D.I., Egga, B.M., Umoh, E.J.

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Effect of Cooking Temperature on Some Quality Characteristics of Soy Milk von Ikya, J.K., Gernah, D.I., Ojobo, H.E., Oni, O.K.

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Physical, chemical and sensory properties of cookies produced from sweet potato and mango mesocarp flours von Sengev, I.A, Gernah, D.I, Bunde-Tsegba, M.C

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Physical and Microbiological Evaluation of Food Formulations From Malted and Fermented Maize (Zea mays L.) Fortified with Defatted Sesame (Sesamun indicum L.) Flour von D.I. Gernah, C.C. Ariahu, E.U. Umeh

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Chemical and Sensory Evaluation of Bread Sold in Benue and Nasarawa States of Central Nigeria von Eke, M.O., Ariahu, C.C., Gernah, D.I.

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INCUBATION AND FERMENTATION OF AFRICAN LOCUST BEANS (PARKIA BIGLOBOSA) IN PRODUCTION OF "DAWADAWA" von GERNAH, D.I., INYANG, C.U., EZEORA, N.L.

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Effects of Malting and Lactic Fermentation on Some Chemical and Functional Properties of Maize (Zea mays) von Gernah, D.I., Ariahu, C.C., Ingbian, E.K.

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