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Vol 19, No 1 (2022) Correlation of Processing Techniques with Some Quality Indexes of Soy-Akamu Prepared with Yellow Maize, Sprouted and Un-Sprouted Soybean Abstract  PDF
Innocent Nwazulu Okwunodulu, Chikodili Ugochukwu, Joel Ndife, Stella Ubbor
 
Vol 17, No 2 (2020) Fatty Acid Composition, Antinutritional Factors, and Oligosaccharides Concentration of Hawaijar (An Ethnic Fermented Soyfood of India) As Affected by Genotype and Bacillus Subtilis Strain Abstract  PDF
L. Sophia Devi, Vineet Kumar, Anita Rani, Trupti Tayalkar, Priyanka Mittal, Aseem Kumar Anshu, Thangjam Anand Singh
 
Vol 22, No 2 (2025) Complementary Potentials of the Flour Blends Formulated From Sprouted Soybean (Glycine max), Sprouted Sorghum (Sorghum bicolor), and Unripe Plantain (Musa paradisiaca) Flour Intended for Infant Feeding Abstract  PDF
Innocent Nwazulu Okwunodulu, Inyang Emmanuel, Daniel Maduabuchi Uluocha, Okocha Kalu
 
Vol 15, No 2 (2018) Comparative Study of CaSO4 and Papain Enzyme as Coagulants in The Tofu Production Abstract  PDF
Windy Rizkaprilisa, Setiadi Setiadi
 
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