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Comfort Chinenye Nwagbo
Comfort Chinenye Nwagbo
Lecturer II
在 coou.edu.ng 的电子邮件经过验证
标题
引用次数
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Storage oxidation stability of crude palm oil with some traditional Nigerian spices
CC Nwagbo, A Uzomah, IA Olawuni
IOSR Journal of Environmental Science, Toxicology and Food Technology 14, 01-09, 2020
42020
Functional and rheological profile of LAB-fermented Bambara groundnut (Vigna subterranean (L)) flour
CO Chude, CC Nwagbo, EF Okpalanma, BO Uba
Journal of Advances in Microbiology 21 (10), 1-9, 2021
22021
Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut
CO Chude, CC Nwagbo, NA Dibua, ECS Okoye, EF Okpalanma, ...
American Journal of Food Science and Technology 2 (1), 5-15, 2023
12023
Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends
CC Aniemena, EE Emojorho, LN Onuoha, CN Okoronkwo, CC Nwagbo, ...
Asian Journal of Advanced Research and Reports 18 (7), 159-166, 2024
2024
Evaluation of the physico-chemical properties of cassava, cocoyam, sweet potato starches and glucose syrups produced from the hydrolysis of the starches with sorghum malt …
EF Okpalanma, ES Ukpong, CC Ezegbe, CC Nwagbo, COC Chude
Food Science and Applied Biotechnology 7 (1), 24-35, 2024
2024
Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp
OA Ihedinachi, EE Emojorho, AO Amonyeze, LN Onuoha, CC Nwagbo, ...
World Journal of Advanced Research and Reviews 22 (3), 1557-1567, 2024
2024
Production and Quality Evaluation of Beetroot-Colored Stew Paste from Carrot (Daucus carota var Sativus) and Cayenne Pepper (Capsicum annum).
UF Nwagbo, C. C, Agugua, P.A and Muotolu
Conference paper, 2022
2022
COMPARISON OF Α-TOCOPHEROL WITH SOME NIGERIAN SPICES AS NATURAL ANTIOXIDANTS IN STORED CRUDE GROUNDNUT OIL
CC Nwagbo, IOCC Abimbola Uzomah
European Journal of Food Science and Technology 8 (No.4), pp.1-17,, 2020
2020
NJANGSA
CC Nwagbo, GI Okafor, CO Chude
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