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PHYSICO-CHEMICAL CHARACTERIZATION OF THE FORAGE PALM PEEL FOR POTENTIAL APPLICATION IN THE FOOD INDUSTRY
-168675 -
SUSTAINABLE EXPLOITATION OF INTEGRAL FORAGE PALM FLOUR OBTAINED BY MICROWAVE DEHYDRATION ON WHOLE MAIZE FLOUR EXTRUDED SNACKS
-165878 -
ASSAY ON EXTRACTION AND COMPLEXATION OF ANTHOCYANINS FROM MOLASSES GRASS (Melinis minutiflora P. Beauv ) AND STUDY OF ITS STABILITY
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BIOCHEMICAL CHARACTERIZATION OF AMYLASES IMMOBILIZED IN SODIUM ALGINATE
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DEVELOPMENT OF CEREAL BARS USING SORBITOL SYRUP, PEANUT BUTTER AND Spirulina sp.
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CIPCA 2023
PROTEIN SOLUBILITY OF MEAT ANALOGUE OBTAINED FROM ISOLATED SOY PROTEIN AND VITAL GLUTEN BY THERMOPLASTIC EXTRUSION AT LOW MOISTURE
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CIPCA 2023
CHEMICAL INTERACTIONS BETWEEN ISOLATED SOY PROTEIN AND VITAL GLUTEN IN MEAT ANALOGUE OBTAINED BY THERMOPLASTIC EXTRUSION AT HIGH MOISTURE
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CIPCA 2023
COWPEA FLOUR AS A PROTEIN FORTIFIER IN LOW-FAT AND LOW-SUGAR BUTTERY BISCUIT
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CIPCA 2023
PRODUCTION OF XYLOOLIGOSACCHARIDES FROM CORN COB XYLANS USING XYLANASES PRODUCED BY Fusarium sp. EA 1.3.1 IN FREE AND IMMOBILIZED FORM
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CIPCA 2023
COCOYAM STARCH PROPERTIES AND POTENTIAL APPLICATION IN BIODEGRADABLE FILMS
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