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Publications by Pius Oteikwu Ejoha
Quality Evaluation of Cookies From Malted Sorghum (Sorghum Bicolor), Sprouted Soybean (Glycine Max) and Carrot (Daucus Carota) Flour Blends
Asian Journal of Biotechnology and Bioresource Technology
Related publications
Interference Between Shatter Cane (Sorghum Bicolor) and Soybean (Glycine Max)
New Zealand Journal of Crop and Horticultural Science
Horticulture
Agronomy
Crop Science
Chemical and Sensory Properties of Complementary Food Produced From Sorghum (Sorghum Bicolor L), Pigeon Pea (Cajanus Cajan) and Carrot (Daucus Carrota) Blends
African Journal of Food Science and Technology
Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries
Food and Nutrition Sciences
Nutritional Value and Sensory Properties of Cookies Prepared From Flour Mixes of Carrot (Daucus Carota), Lupine (Lupinus Perennis) and Barley (Hordeum Vulgare)
European Scientific Journal
Functional Properties of Sorghum (S. Bicolor L.) - Pigeonpea (Cajanus Cajan) Flour Blends and Storage Stability of a Flaked Breakfast Formulated From Blends
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Plant Regeneration From Dried Callus of Carrot (Daucus Carota L.)
Ikushugaku zasshi
Nutritional Suitability of Bred Sorghum (Sorghum Bicolor) Accessions From East Africa
African Journal of Food Science
Market of Varieties in Ukraine: Sorghum Vulgaris, Bicolor (Sorghum Bicolor (L.) Moench.)
Plant varieties studying and protection
Establishment of Variety Collection of Sorghum Bicolor (Sorghum Bicolor L.) Displaying Reference Traits
Plant varieties studying and protection
