Nutrient composition and sensory properties of kokoro (a Nigerian snack) made from maize and African yam bean flour blends
พ.ศ. 2558
Nutritional and anti-nutritional evaluation of cookies prepared from okara, red teff and wheat flours
พ.ศ. 2561
Production and evaluation of flours and crunchy snacks from sweet potato (Ipomea batatas) and maize flours
พ.ศ. 2557
Optimization of rice, soybean, and yellow sweet potato flour concentrations for improved nutritional and sensory quality of infant food
พ.ศ. 2563
Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (A Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds
Ton Duc Thang University พ.ศ. 2563
Optimization of puffed corn-fish snack extrusion conditions using response surface methodology
พ.ศ. 2559
Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks
Evaluation of various properties of composite flour from oats, sorghum, amaranth and wheat flour and production of cookies thereof
พ.ศ. 2560
Studies in rheological properties of wheat batter prepared from wheat grains fermented at different temperatures used to prepare Kurdi - A traditional Indian food
พ.ศ. 2557
Optimization of proximate composition and functional properties of composite flours consisting wheat, cocoyam (Colocasia esculenta) and bambara groundnut (Vigna subterranea)