Items where Author is "Oboh, G."
Group by: Item Type | No Grouping Number of items: 4. Omotosho, O. E. and Oboh, G. and Iweala, E. E. J. (2011) Comparative Effects of Local Coagulants on the Nutritive Value, in vitro Multienzyme Protein Digestibility and Sensory Properties of Wara Cheese. International Journal of Dairy Science. ISSN 1811-9743 Oboh, G. and Omotosho, O. E. (2005) Effect of Types of Coagulant on the Nutritive Value and In vitro Multienzyme Protein Digestibility of Tofu. Journal of Food Technology, 3 (2). pp. 182-187. Omotosho, O. E. and Oboh, G. and Iweala, E. E. J. Comparative effects of local Coagulants on the Nutritive Value, In vitro Multienzyme Protein Digestibility and sensory properties of Wara. International Journal of Dairy Science , 5 (4). ISSN 1811-9743 Omotosho, O. E. and Oboh, G. Effect of Types of coagulant on the Nutritive value and in vitro multienzyme Protein Digestibility of Tofu. Journal of Food Technology , 3 (2). pp. 182-187. |
