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The effect of fermentation on the nutritional value of sesame seed.

By: Adepoju, Adedoyin OlusolaDescription: xi, 68pSubject(s): Food Science and Technology

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Students projects

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Current library	Call number	Status	Date due	Barcode
Main	FST.A33x 2010 (Browse shelf(Opens below))	Not for loan		TH0001431

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Previous	FST.O93x 2012 Chemical composition of whole and fermented sesame (Sesamum indicum L.) varieties and associated bacterial species	FST.A23x 2010 Effects of hydrocolloids on the stability of carrot juice (Daucus carota)	FST.A33x 2010 Influence of different microwave roasting processes on the nutritional value of sesame seed (sesamum indicum)	FST.A33x 2010 The effect of fermentation on the nutritional value of sesame seed.	FST.A33x 2010 Physico-chemical composition and sensory evaluation of biscuit produce from plantain and pigeon pea flour	FST.A33x 2010 The effects of soy enrichment on bread quality	FST.A35x 2010 Effect of steaming on the processing of lima bean flour (Phaseolus Lunatus)	Next

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