Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by D.O. Samuel
An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified With Bambara Groundnut Flour (Voandzeia Subterranean Thouars)
Academic Journal of Interdisciplinary Studies
Arts
Management
Finance
Business
Humanities
Economics
Environmental Science
Econometrics
Accounting
Social Sciences
Attitude of Female Students to Research-Teaching Linkage: A Case Study of Students of Lagos State Polytechnic, Ikorodu
Journal of Educational and Social Research
Education
Social Sciences
Related publications
Rheological Properties of Sunflower Oil-In-Water Emulsion Containing Vinegar, Stabilized With Gelatinized Bambara Groundnut Flour
International Journal of Engineering Research in Africa
Engineering
Chemical, Functional, Rheological and Sensory Properties of Amaranth Flour and Amaranth Flour Based Paste
African Journal of Food Science
Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified With Natural Sources of Calcium
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Proximate Composition and In-Vitro Starch/Protein Digestibility of Bambara Groundnut Flour Fermented With Lactic Acid Bacteria (LAB)-Consortium Isolated From Cereals
Fermentation Technology
Physico-Chemical and Sensory Properties of Bread Prepared From Wheat and Unripe Plantain Composite Flours Fortified With Bambara Groundnut Protein Concentrate
International Journal of Nutrition and Food Sciences
Comparative Studies on the Proximate Composition and Functional Properties of Mucuna Sloanei Bean Flour Varieties
Journal of Asian Scientific Research
Production and Quality Evaluation of Extruded Snack From Blends of Bambara Groundnut Flour, Cassava Starch, and Corn Bran Flour
Journal of Food Processing and Preservation
Chemistry
Chemical Engineering
Food Science
Proximate Composition and Sensory Properties of Freeze-Dried Nigerian Soups
Agro-Science
Sensory Evaluation and Nutritional Value of Cakes Prepared With Whole Flaxseed Flour
Food Science and Technology
Biotechnology
Food Science
