Content
2022, Volume 5, Issue 1
- 1-15 Probiotic Properties Of Lactic Acid Bacteria Isolated From "Tchoukou" Traditional Milk Cheeses Produced In Selected Region Of Niger
by Ibrahima Doumbouya & Dr. Kevin Mbogo Omolo & Prof. Owino O. Willis - 16-32 Impact Of Hydrolyzed Camel“S Whey Protein Concentrate On Soft Cheese Quality
by Eman Abd El Samei Bakri Nafei & Prof. Dr. Ekbal Mohammed Adel & Prof.Dr. Hend Ahmed Elbarbary & Prof.Dr. Hamdi Abd El Samei Mohammed - 33-43 Evaluation Of The Antifungal Activity Of Hydrolyzed Camel Whey Protein Against Some Fungi In Soft Cheese
by Eman Abd El Samei Bakri Nafei & Prof. Dr. Ekbal Mohammed Adel Ibrahim & Prof.Dr. Hend Ahmed Elbarbary & Prof.Dr. Hamdi Abd El Samei Mohammed
2021, Volume 4, Issue 1
- 1-15 Evaluation Of Proximate Composition And Selected Physico-Chemical Properties Of Butternut Squash (Cucubita Moschata)
by Mary Konadu & Enoch Assilidjoe & Dr. Mary-Magdalene Pedavoah & Daniel K. Quansah - 15-29 Microbiological and Chemical Evaluation of Traditional Fermented Skimmed Milk (nono) in Kano State Nigeria
by Sanusi Shamsudeen Nassarawa & Salamatu Ahmad Sulaiman - 30-41 Characterization And Antibiotic Profiles Of Lactic Acid Bacteria Isolated From "Tchoukou" Traditional Milk Cheeses Produced In The Zinder Region Of Niger Republic, West Africa
by Mahamadou Rabiou Moudi Aboubacar & Prof. Willis Owino & Dr. Kevin Mbogo
2020, Volume 3, Issue 1
- 1-32 Health Benefits of Micronutrients (Vitamins and Minerals) and their Associated Deficiency Diseases: A Systematic Review
by Awuchi Godswill Godswill & Igwe Victory Somtochukwu & Amagwula O Ikechukwu & Echeta Chinelo Kate
2019, Volume 2, Issue 1
- 1-16 IMPLEMENTING THE HACCP CONCEPT IN NIGERIAN TONGUE SOLE FISH (Cynoglossus browni) FILLETS AND MINCE PRODUCTION IN A FISH PROCESSING PLANT FOR EXPORT
by Oluwafemi Paul Fajana & Gabriel Mekuleyi - 43-64 Proximate composition and functional properties of different grain flour composites for industrial applications
by Awuchi Chinaza Godswill