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Search Results - Okwunodulu, I.N.
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Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutr...
by
Okwunodulu, I.N.
,
Egbuta, G.N.
,
Okwunodulu, F.U.
,
Ojinnaka, C.M.
,
Onyeiwu, S.C.
Published in
Food chemistry advances
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Calcium and phosphorous insight of local chicken, broiler and old layer bones and their ratios for optimal bone health and development
by
Okwunodulu, I.N.
,
Daniel, M.C.
,
Ndife, J.
,
Okwunodulu, F.U.
Published in
Food chemistry advances
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Functional combo juice drink from ginger, garlic turmeric and pine apple juice blends: Bioactive compounds, anti-oxidant activity, physicochemical elucidation and their sensorial e...
by
Okwunodulu, I.N.
,
Obioma, V.N.
,
Okwunodulu, F.U.
,
Ndife, J.
,
Wabali, V.
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Food chemistry advances
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Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants
by
Ukom, A.N.
,
Adiegwu, E.C.
,
Ojimelukwe, P.C.
,
Okwunodulu, I.N.
Published in
Scientific African
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Nutritional properties of indigenous fermented condiment (ogiri) produced from partial substitution of castor oil bean (Ricinus communis) with soybean (Glycine max) seeds
by
Okwunodulu, I.N.
,
Agha, E. F
Published in
Nigerian Journal Of Biotechnology
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Food Chemistry Advances
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Nigerian Journal Of Biotechnology
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Scientific African
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Acceptability
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African Yam Bean
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Anti-Oxidant Activity
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Bioactive Compounds
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Bone Ratios
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Broiler
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Calcium
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Enriched Maize Ogi Porridge
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Fruit Juice Blends
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Functional Fruit Drink
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Local Chicken
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Micronutrients
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Multidisciplinary Sciences
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Non-Gluten Cereals
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Nutritive Values
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Old Layer Bones
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Orange-Fleshed Sweet Potato
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Phosphorous
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Physical Properties
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