Original Research Article
Survival Pattern and Toxin Production of Pathogens in Spiced and Non Spiced Fried Rice
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1-8
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Microbial Features and Qualitative Detection of Adulteration along with Physicochemical Characteristics of Sweetened Yoghurt
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9-16
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In vitro Antioxidant Activities of Hydroethanolic Extract of Defatted Wonderful Kola (Buchholzia coriacea) Seeds and Its Safety Evaluation in Murine Models
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17-29
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Production and Quality Evaluation of Short Bread Biscuit Using Wheat and Fermented Unripe Plantain Flour
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30-42
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Standardization of Recipe of Barbados Cherry Pickle
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43-50
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Effect of Citric Acid Treatment and Fermentation on the Chemical Composition of African Yam Bean (Sphenostylis stenocarpa) and Sensory Evaluation of Its Gruel
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51-65
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Physico-Chemical and Sensory Properties of Wheat-Margarine-Avocado Cake Blends
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66-74
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Effect of Storage on Moisture, Free Fatty Acid and Peroxide Value of Products Developed by Incorporating Modified Rice Starch
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75-85
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Effect of Various Mycorrhizae-based Products on Growth and Phytotoxicity Characteristics of Potato (Solanum tuberosum L.) cv. Kufri Sindhuri
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86-90
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Proximate, Mineral and Phytochemical Composition of Dioscorea dumetorum (Bitter Yam) Commonly Cultivated in South Eastern Nigeria
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91-97
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