Items where Author is "Okafor, G.I."
Group by: Item Type | No Grouping Jump to: Article Number of items: 2. ArticleOkafor, G.I. and Usman, G.O. (2015) Physical and Functional Properties of Breakfast Cereals from Blends of Maize, African Yam Bean, Defatted Coconut Cake and Sorghum Extract. Food Science and Quality Management, 40. pp. 25-34. Omah, E.C. and Okafor, G.I. (2015) Selected Functional Properties, Proximate Composition of Flours and Sensory Characteristics of Cookies from Wheat and Millet-Pigeon Pea Flour Blends. Pakistan Journal of Nutrition, 14 (9). pp. 581-585. |
