Determination of the Glycemic Indices and Sensory Properties of Snack Bars Produced from the Blends of Acha, Breadfruit and Cocoa Powder
Iwuagwu, C.F and Olawuni, I.A and Uzoukwu, A.E and Ofoedum, A.F
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Quality Evaluation of Bread Produced from Fermented Cow pea Bran and Wheat Flour Blends
Ayo, Jerome Adekunle1 and Ibrahim, Ajibola Nihmot1,2 and Orafa, Patience Nguseer1 and Gbusuu, Bem3 and Uzaan, Doobee Rita1
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Views Count: 157
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CRISPR-Cas9 Gene Editing: Precision Technology with Transformative Potential and Ethical Implications
M. Anupama
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Views Count: 184
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Chemical Composition, Functional And Sensory Qualities Of Madidi Produced From Millet (Panicum Miliaceum), Sorghum (Sorghum Bicolor), Rice (Oryza Sativa), And Acha (DigitariaExilis) Flour
Ayo. J.A 1 and Ibrahim. A.G.2,5 and Kundam, D.N3 and Aondona. M.M3 and Osabo. P4 and Maji. B. D4
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Views Count: 204
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Phytochemical Composition and Antioxidant Activity of Mulberry (Morus spp.) Fruit Extracts: A Comparative Analysis
Pratima Kumari1
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Views Count: 235
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Exploring the Nutritional and Medicinal Properties of Volvariella volvacea: A Comprehensive Review
Anees Fathima Abdulrajak1 and S. K. Priya2
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Views Count: 390
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Development and Nutritional Evaluation of Wheatgrass-Enriched Bholi: A Functional Food for Health Promotion
Mohaneswari. S 1 and Yvon Ambrose. P2 and Priya. S. K2 and Vidhya C. S3
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Views Count: 309
PDF Downloads: 19