Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Functional Nutritional and Sensory Properties of Seasoning Powders from Fermented African Locust Bean Chicken and Shiitake Mushrooms
Authored by
Nwatum Ayah Irene
Centre for Food Technology and Research (CEFTER), Benue State University, Makurdi, Nigeria.
Gernah Dick Iorwuese.
Department of Food Science and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria.
Ahure Dinah
Department of Food Science and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria.
Terhemba Nancy Seember
Centre for Food Technology and Research (CEFTER), Benue State University, Makurdi, Nigeria.