The effect of pectinase enzyme on some quality attributes of a Nigerian mango juice

By Adelakun O.E.   Metcalfe D.   Tshabalala P.   Stafford B.   Oni B.  

Nutrition & Food Science, Vol. 43, Iss. 4, 2013-07 ,pp. : 374-383

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Effect of defatted groundnut concentrate on the physico-chemical and sensory quality of fura

By Ayo J.A.   Olawale O  

Nutrition & Food Science, Vol. 33, Iss. 4, 2003-07 ,pp. : 173-176

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

The effects of end-point internal cooking temperatures on the meat quality attributes of selected Nigerian poultry meats

By Joseph J.K.   Awosanya B.   Adeniran A.T.   Otagba U.M.  

Food Quality and Preference, Vol. 8, Iss. 1, 1997-01 ,pp. : 57-61

Elsevier

Access to resources Recommend Favorite

The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids

By Engelen L.   de Wijk R.A.   Prinz J.F.   Janssen A.M.   Weenen H.   Bosman F.  

Appetite (APPET), Vol. 41, Iss. 3, 2003-12 ,pp. : 273-281

Elsevier

Access to resources Recommend Favorite

The effect of four Nigerian wheat flours on the loaf volume and sensory quality of bread

By Keswet L.M.   Ayo J.A.   Bello C.B.  

Nutrition & Food Science, Vol. 33, Iss. 1, 2003-02 ,pp. : 34-37

Emerald Group Publishing Ltd

Access to resources Recommend Favorite