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V A Jideani

Showing results (1-10 of 9) with videos related to

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Critical Reviews in Food Science and Nutrition|July 14, 2015
Foam-mat drying technology: A reviewZ Hardy, V A Jideani
Critical Reviews in Food Science and Nutrition|January 21, 2015
Antimicrobial Packaging for Extending the Shelf Life of Bread-A ReviewV A Jideani, K Vogt
Food Additives and Contaminants|September 1, 1994
Reaction of sorbic acid in millet and sorghum doughs: reaction with thiolsV A Jideani, B L Wedzicha
Food Additives and Contaminants|March 1, 1995
14C-sorbic acid distribution in the aqueous and non-aqueous extracts of cooked millet dough (fura)V A Jideani, B L Wedzicha
Journal of Food Science and Technology|April 11, 2013
Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)I A Jideani, V A Jideani
Heliyon|January 9, 2019
Physicochemical and fatty acid profile of egusi oil from supercritical carbon dioxide extractionO Olubi, J V Felix-Minnaar, V A Jideani
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 20, 2014
Advances in gluten-free bread technologyP H Nitcheu Ngemakwe, M Le Roes-Hill, V A Jideani
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|February 24, 2001
Survey of fura production in some northern states of NigeriaV A Jideani, I Nkama, E B Agbo, et al.
Heliyon|December 9, 2020
Consumer acceptability of acha and malted Bambara groundnut (BGN) biscuits sweetened with date palmH O Agu, G O Onuoha, O E Elijah, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|July 14, 2015
Foam-mat drying technology: A reviewZ Hardy, V A Jideani
Critical Reviews in Food Science and Nutrition|January 21, 2015
Antimicrobial Packaging for Extending the Shelf Life of Bread-A ReviewV A Jideani, K Vogt
Food Additives and Contaminants|September 1, 1994
Reaction of sorbic acid in millet and sorghum doughs: reaction with thiolsV A Jideani, B L Wedzicha
Food Additives and Contaminants|March 1, 1995
14C-sorbic acid distribution in the aqueous and non-aqueous extracts of cooked millet dough (fura)V A Jideani, B L Wedzicha
Journal of Food Science and Technology|April 11, 2013
Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)I A Jideani, V A Jideani
Heliyon|January 9, 2019
Physicochemical and fatty acid profile of egusi oil from supercritical carbon dioxide extractionO Olubi, J V Felix-Minnaar, V A Jideani
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 20, 2014
Advances in gluten-free bread technologyP H Nitcheu Ngemakwe, M Le Roes-Hill, V A Jideani
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|February 24, 2001
Survey of fura production in some northern states of NigeriaV A Jideani, I Nkama, E B Agbo, et al.
Heliyon|December 9, 2020
Consumer acceptability of acha and malted Bambara groundnut (BGN) biscuits sweetened with date palmH O Agu, G O Onuoha, O E Elijah, et al.
Pageof 1