Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour von Iwe, M.O., Onyeukwu, U., Agiriga, A.N.

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Modelling the Color and Microbial Properties of Canned Ngu by Response Surface Method von Iwe, M.O., Anya, P.C., Ubbor, S.., Agiriga, A.N.., Okoro, C..

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Oxidative and Frying Stabilities of Monodora myristica (Gaertn.) Du-nal Seed Oil of Nigerian Origin von Agiriga, A.N., Iwe, M.O., Uzochukwu, S.V.A., Olaoye, O.A.

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Oxidative and Frying Stabilities of Monodora myristica (Gaertn.) Dunal Seed Oil of Nigerian Origin von A.N. Agiriga, M.O. Iwe, S.V.A. Uzochukwu, O.A. Olaoye

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Effects of Processing on the Nutrient Composition of False Yam (Icacina trichantha) Flour von Umoh, E.O., Iwe, M.O.

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Physicochemical properties of cissus gum powder extracted with the aid of edible starches von Iwe, M.O, Obaje, P.O, Akpapunam, M.A

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Physico-chemical properties of wheat-yam flour composite bread von Amandikwa, C., Iwe, M.O., Uzomah, A., Olawuni, A.I.

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Behaviour of gelatinisation and viscosity in soy-sweet potato mixtures by single screw extrusion: A response surface analysis von Iwe, M.O., Wolters, I., Gort, G., Stolp, W., van Zuilichem, D.J.

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Cocoyam Starch Modification Effects on Functional, Sensory and Cookies Qualities von Ojinnaka, M.C., Akobundu, E.N.T., Iwe, M.O.

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Effect of extrusion cooking of soy–sweet potato mixtures on available lysine content and browning index of extrudates von Iwe, M.O, van Zuilichem, D.J, Stolp, W, Ngoddy, P.O

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Pasting and functional properties of lafun and starch processed from some improved cassava genotypes in Nigeria von Omodamiro, R.M, Iwe, M.O, Ukpabi, U.J

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Amino Acid and Protein Dispersibility Index (PDI) of Mixtures of Extruded Soy and Sweet Potato Flours von Iwe, M.O., van Zuilichem, D.J., Ngoddy, P.O., Lammers, Wim

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Residence Time Distribution in a Single-Screw Extruder Processing Soy-Sweet Potato Mixtures von Iwe, M.O., Van Zuilichem, D.J., Ngoddy, P.O., Ariahu, C.C.

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Effects of extrusion cooking on functional properties of mixtures of full-fat soy and sweet potato von Iwe, M.O. (Agricultural Univ., Makurdi (Nigeria). Dept. of Food Science and Technology)

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EFFECT of EXTRUSION ON TRYPSIN INHIBITOR CONTENTS of SOY-SWEET POTATO MIXTURES von IWE, M.O., NGODDY, P.O.

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Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends von Iwe, M.O. (Agricultural Univ., Makurdi, Benue State (Nigeria).), Ngoddy, P.O

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