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Theodora Obi
Theodora Obi
Igbinedion University Okada
在 iuokada.edu.ng 的电子邮件经过验证 - 首页
标题
引用次数
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Quality evaluation of plain-stirred probiotic yoghurt produced from skim and whole milk powder during refrigerated storage.
TE Obi, FO Henshaw, OO Atanda
Electronic Journal of Environmental, Agricultural & Food Chemistry 9 (7), 2010
462010
Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat–Cocoyam Flour Using Response Surface Methodology
OA Peluola-Adeyemi, TE Obi, DI Ugbogu
Journal of Food Technology Research 3 (2), 63-71, 2016
72016
Quality Evaluation of Bread Produced from Wheat Flour using Avocado (Persea americana) Paste as Substitute
OA Peluola-Adeyemi, RB Abdus-Salaam, T Obi
62021
BIOCHEMICAL CHARACTERIZATION OF BACTERIA AND FUNGI ISOLATES ASSOCIATED WITH POST-HARVEST SPOILAGE OF AVOCADO PEAR (PERSEA AMERICANA) SOLD IN TWO FRUIT MARKETS IN THE BENIN CITY …
OA Akpoka, OS Imade, TE Obi, MU Okwu
22020
Viability of Lactobacillus Acidophilus and syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder during 35 days refrigerated storage at 4±2 OC
TE Obi, AO Akpoka
1
Descriptive profiling on sensory quality attributes of gluten-free noodles produced from unripe organic plantain flour.
T Obi, AO Akpoka, C Opara
Annals: Food Science & Technology 20 (3), 2019
2019
“Department of Food Science and Technology, Federal University ofAgriculture
TE OBI, OF HENSHAW, OO ATANDA, JJ ATUNGWU
Journal of Organic Agriculture and Environment Vol 4 (2), 2016
2016
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