Volume 4 Issue 3

Research Article

Chemical Composition and Functional Properties of Protein Concentrate from Selected Cowpea Seeds in Nigeria

Samaila James, Anuonye JC, Mudi Husseini, Ede E Blessing, Suleiman Amuga, Yusuf James and Yohanna Audu. 4(3): 857-868.


Bio Preservation of Cheese by Lactic Acid Bacteria

Ana Lúcia Barretto Penna and Svetoslav Dimitrov Todorov. 4(3): 869-871.

Research Article

Evaluation of Yam - Cow Pea Flour Fortification on the Physicochemical, Rheological Characteristics, Microbiological and Acceptability of Yam Flour Paste (Amala)

Patience Adako, Laminu HH, Modu S, Falmata AS, Maryam BK, Maisaratu MA and Babagana M. 4(3): 885-904. Published: August 01, 2016