registrar@dsust.edu.ng +234 807 325 9790

Department: Food Science and Technology

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Mrs. OJULARI , ELIZABETH AGHOGHOROGHENE

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B.Tech, M.Sc, MNifst

Publications

  1. (9) Owheruo, J. O., Akpoghelie, P. O., Edo, G. I., Ojulari, A. E. and Agbo, J. J. (2023) Proximate, Mineral, Sensorial and Microbiological Properties of Chin-chin Produced from Okra seed and Wheat Flour blends, Food Chemistry Advances , https://doi.org/10.1016/j.focha.2023.100298, -, -

  2. Edo, G. I., Onoharigho, F. O., Jikah, A. N., Oloni, G. O., Samuel, P. O., Rapheal, O. A., Ikpekoro, O., Akpoghelie, P. O., Agbo, J. J., Ekokotu, H. A., Ugbune, U., Ezekiel, G. O., Abere, G. A., Oghroro, E. E. A., Ojulari, A. E., Okoronkwo, K. A., Owheruo (2023) Cyperus esculentus (tiger nut): An insight into its bioactive compounds, biological activities, nutritional and health benefits. , Food Chemistry Advances, https://doi.org/10.1016/j.focha.2023.100511, -, -

  3. Otite,E,A, Ologunde, M.O, Omosebi,M.O (2011) Effects of soaking on shelf life of soyabean full fat flour , Annals of science and biotechnology , Volume 2, No 1, 14-19