Items where Author is "Kalu, C. E."

Kalu, C. E. and Obinna, V. O. and Enyi, O. I. and Onum, P. K. (2022) Engineering Parameters Responses during Extrusion Processing of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Flour Mixture. European Journal of Nutrition & Food Safety, 14 (11). pp. 169-175. ISSN 2347-5641

Kalu, C. E. and Alaka, I. C. and Ekwu, F. C. and Ikegwu, O. J. and Rph, Okwara N. (2022) Effect of Extrusion Process on Proximate Composition of Water Yam Based Noodles Analogue – A Response Surface Analysis. Asian Food Science Journal, 21 (11). pp. 81-98. ISSN 2581-7752

Daniel, C. C. and OKpara, K. C. and Asadu, K. C. and Alaka, I. C. and Kalu, C. E. (2022) Functional Properties of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Mixtures – A Response Surface Methodology. European Journal of Nutrition & Food Safety, 14 (11). pp. 106-121. ISSN 2347-5641