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Advances in Food Science and Technology
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Advances in Food Science and Technology
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Microbial evaluation of probiotic beverage from roselle extract
Iron content of the formulated East African indigenous vegetable recipes
Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures
Microbiological analysis of some vended sachet water in Ogbomoso, Nigeria
A review of the origin, morphology, cultivation, economic products, health and physiological implications of raphia palm
Manipulating seed storage proteins for enhanced grain quality in cereals
Constructing C4 rice - the challenge of new green revolution
Agriculture for sustainable food, energy and industrial development in the Sub-Saharan Africa: The case of Nigeria
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