| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aerobic spore-forming bacteria and chemicalcomposition of some Nigerian fermented soup condiments
|
A.I. Sanni
|
|
2000
|
55 |
2 |
p. 111-118
8 p.
|
artikel
|
| 2 |
Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments
|
Sanni, A.I.
|
|
2000
|
55 |
2 |
p. 111-118
|
artikel
|
| 3 |
An evaluation of the effect of Bacillus cellsand Bacillus spores in association with cowpea granulesas starter cultures for the fermentation of African oil bean(Pentaclethra macrophylla Bentham) to `ugba'
|
N.R. Isu
|
|
2000
|
55 |
2 |
p. 127-138
12 p.
|
artikel
|
| 4 |
An evaluation of the effect of Bacillus cells and Bacillus spores in association with cowpea granules as starter cultures for the fermentation of African oil bean (Pentaclethra macrophylla Bentham) to `ugba'
|
Isu, N.R.
|
|
2000
|
55 |
2 |
p. 127-138
|
artikel
|
| 5 |
Color of single-screw extruded blends of soy-sweet potato flour A response surface analysis
|
M.O. Iwe
|
|
2000
|
55 |
2 |
p. 159-168
10 p.
|
artikel
|
| 6 |
Color of single-screw extruded blends of soy-sweet potato flour – A response surface analysis
|
Iwe, M.O.
|
|
2000
|
55 |
2 |
p. 159-168
|
artikel
|
| 7 |
Effect of feeding crude Red Palm Oil (Elaeis guineensis)and grain Amaranth (Amaranthus paniculatus) to hens on total lipids, cholesterol, PUFA levels and acceptability of eggs
|
A. Punita
|
|
2000
|
55 |
2 |
p. 147-157
11 p.
|
artikel
|
| 8 |
Effect of feeding crude Red Palm Oil (Elaeis guineensis) and grain Amaranth (Amaranthus paniculatus) to hens on total lipids, cholesterol, PUFA levels and acceptability of eggs
|
Punita, A.
|
|
2000
|
55 |
2 |
p. 147-157
|
artikel
|
| 9 |
Effect of soaking, cooking and germination on theoligosaccharide content of selected Nigerian legumeseeds
|
H.A. Oboh
|
|
2000
|
55 |
2 |
p. 97-110
14 p.
|
artikel
|
| 10 |
Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds
|
Oboh, H.A.
|
|
2000
|
55 |
2 |
p. 97-110
|
artikel
|
| 11 |
Effects of extrusion cooking on some functionalproperties of soy-sweet potato mixtures A response surface analysis
|
M.O. Iwe
|
|
2000
|
55 |
2 |
p. 169-184
16 p.
|
artikel
|
| 12 |
Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures – A response surface analysis
|
Iwe, M.O.
|
|
2000
|
55 |
2 |
p. 169-184
|
artikel
|
| 13 |
Gibberellic acid (GA3) induced changes in proanthocyanidins and malt quality of two and six-rowhusked barleys
|
S.K. Yadav
|
|
2000
|
55 |
2 |
p. 87-96
10 p.
|
artikel
|
| 14 |
Gibberellic acid (GA3) induced changes in proanthocyanidins and malt quality of two and six-row husked barleys
|
Yadav, S.K.
|
|
2000
|
55 |
2 |
p. 87-96
|
artikel
|
| 15 |
Physicochemical, microbiological and sensorychanges in stored plantain chips
|
P.I. Akubor
|
|
2000
|
55 |
2 |
p. 139-146
8 p.
|
artikel
|
| 16 |
Physicochemical, microbiological and sensory changes in stored plantain chips
|
Akubor, P.I.
|
|
2000
|
55 |
2 |
p. 139-146
|
artikel
|
| 17 |
Quality attributes and storage stability oflocally and mechanically extracted crude palm oils inselected communities in Rivers and Bayelsa States,Nigeria
|
Monday O. Akusu
|
|
2000
|
55 |
2 |
p. 119-126
8 p.
|
artikel
|
| 18 |
Quality attributes and storage stability of locally and mechanically extracted crude palm oils in selected communities in Rivers and Bayelsa States, Nigeria
|
Akusu, Monday O.
|
|
2000
|
55 |
2 |
p. 119-126
|
artikel
|
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