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Publications by Nwafor Obi Emmanuel
Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food
American Journal of BioScience
Related publications
Nutritional, Sensory and Physico-Chemical Characterization of Protein-Standardized UHT Milk
Le Lait
Nutritional and Anti–Nutritional Evaluation of Garri Processed by Traditional and Instant Mechanical Methods
Asian Food Science Journal
Effect of Processing Methods on Nutritional and Physico-Chemical Composition of Fish: A Review
MOJ Food Processing & Technology
Evaluation of Little Millet Paddu for Physico-Chemical Nutritional, Microbiological and Sensory Attributes
Asian Journal of Dairy and Food Research
Identification of Aromatic Compounds and Their Sensory Characteristics in Cassava Flakes and “Garri” (Manihot esculentaCrantz)
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
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Effect of Seed Dehulling on Sensory and Physical-Chemical Quality and Nutritional Value of Cold-Pressed Rapeseed Oil
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Effect of Heat and Chemical Treatments on Physico-Chemical and Sensory Properties of Coconut Milk-Orange Beverage
Asian Journal of Agriculture and Food Sciences
Fortification of Common Nigerian Food-Cassava Meals
Food and Nutrition Bulletin
Development
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Dietetics
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Planning
Geography
Effect of Frozen Storage on the Physico-Chemical, Microbiological and Sensory Quality of Low Fat Restructured Chicken Block Incorporated With Gizzard
International Journal of Meat Science
