| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Effect of blanching and ripening on functional properties of plantain (Musa aab) flour
|
Tayo N. Fagbemi
|
|
1999
|
54 |
3 |
p. 261-269
9 p.
|
artikel
|
| 2 |
Effect of blanching and ripening on functional properties of plantain (Musa aab) flour
|
Fagbemi, Tayo N.
|
|
1999
|
54 |
3 |
p. 261-269
|
artikel
|
| 3 |
Effect of process improvement on the physico-chemicalproperties of infant weaning food from fermentedcomposite blends of cereal and soybeans
|
A.A. Onilude
|
|
1999
|
54 |
3 |
p. 239-250
12 p.
|
artikel
|
| 4 |
Effect of process improvement on the physico-chemical properties of infant weaning food from fermented composite blends of cereal and soybeans
|
Onilude, A.A.
|
|
1999
|
54 |
3 |
p. 239-250
|
artikel
|
| 5 |
Nutritive characterization of purslane accessionsas influenced by planting date
|
Michael O. Ezekwe
|
|
1999
|
54 |
3 |
p. 183-191
9 p.
|
artikel
|
| 6 |
Nutritive characterization of purslane accessions as influenced by planting date
|
Ezekwe, Michael O.
|
|
1999
|
54 |
3 |
p. 183-191
|
artikel
|
| 7 |
Nutritive value and effect of blanching on thetrypsin and chymotrypsin inhibitor activities ofselected leafy vegetables
|
T.C. Mosha
|
|
1999
|
54 |
3 |
p. 271-283
13 p.
|
artikel
|
| 8 |
Nutritive value and effect of blanching on the trypsin and chymotrypsin inhibitor activities of selected leafy vegetables
|
Mosha, T.C.
|
|
1999
|
54 |
3 |
p. 271-283
|
artikel
|
| 9 |
Production of African breadfruit (Treculiaafricana) and soybean (Glycine max) seed based foodformulations,2: Effects of germination and fermentation onmicrobiological and physical properties
|
Charles Chukwuma Ariahu
|
|
1999
|
54 |
3 |
p. 207-216
10 p.
|
artikel
|
| 10 |
Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 2: Effects of germination and fermentation on microbiological and physical properties
|
Chukwuma Ariahu, Charles
|
|
1999
|
54 |
3 |
p. 207-216
|
artikel
|
| 11 |
Production of African bread-fruit ( Treculiaafricana) and soybean (Glycine max) seed basedfood formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality
|
Charles Chukwuma Ariahu
|
|
1999
|
54 |
3 |
p. 193-206
14 p.
|
artikel
|
| 12 |
Production of African bread-fruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality
|
Chukwuma Ariahu, Charles
|
|
1999
|
54 |
3 |
p. 193-206
|
artikel
|
| 13 |
Protein extraction from Atriplex lampa leaves:Potential use as forage for animals used for human diets
|
S.S. Fernández
|
|
1999
|
54 |
3 |
p. 251-259
9 p.
|
artikel
|
| 14 |
Protein extraction from Atriplex lampa leaves: Potential use as forage for animals used for human diets
|
Fernández, S.S.
|
|
1999
|
54 |
3 |
p. 251-259
|
artikel
|
| 15 |
Proximate composition and selected functionalproperties of fermented and unfermented African oilbean (Pentaclethra macrophylla) seed flour
|
P.I. Akubor
|
|
1999
|
54 |
3 |
p. 227-238
12 p.
|
artikel
|
| 16 |
Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra macrophylla) seed flour
|
Akubor, P.I.
|
|
1999
|
54 |
3 |
p. 227-238
|
artikel
|
| 17 |
Studies on the baking properties of wheat:Pigeonpea flour blends
|
K. Harinder
|
|
1999
|
54 |
3 |
p. 217-226
10 p.
|
artikel
|
| 18 |
Studies on the baking properties of wheat: Pigeonpea flour blends
|
Harinder, K.
|
|
1999
|
54 |
3 |
p. 217-226
|
artikel
|
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