All Stories

  1. Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

    Article • Food Science & Nutrition, December 2017, Wiley

    Mr Stephen S.A. Akinola, Toluwase Dada

  2. Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea

    Article • Food Science & Nutrition, December 2017, Wiley

    Toluwase Dada