Effect of Different Fermentation Techniques on the Nutritional Quality of the Cassava Product (fufu) von Fayemi, O.E, Ojokoh, A.O

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The Effect of Different Fermentation Techniques on the Nutritional Quality of the Cassava Product (fufu): BRINE AND BACKSLOPPING FERMENTATION TECHNIQUES von Fayemi, O.E., Ojokoh, A.O.

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Effect of Fermentation on the Proximate and Antinutrient Composition of Banana Peels von P.T, Ozabor, A.O, Ojokoh, A.A, Wahab, O.O, Aramide

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Effect of different biocoagulants on the microbial quality and mineral composition of West African cheese produced from sheep milk von Ogunlade, A.O., Oyetayo, V.O., Ojokoh, A.O.

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Roselle (Hibiscus Sabdariffa) Calyx Diet and Histopathological Changes in Liver of Albino Rats von Ojokoh, A.O.

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Microbiological Examination of Ice Cream Sold in Akure von ., A.O. Ojokoh

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A comparative study on the storage of yam chips (gbodo) and yam flour (elubo) von Ojokoh, A O, Gabriel, RAO

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