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Article Title
Adsorption, Thermodynamic Properties and Shelf Life of Cocoyam, Red Kidney Bean and Mango-based Complementary Foods as Influenced by Fermentation and Malting
Authored by
Vachefon Heuvey Forwoukeh
Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria and School of Agriculture, National Polytechnic University Institute, Mile 7 Nkwen, Bamenda, Cameroon.
Dinnah Ahure
Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria and Department of Food Science and Technology, University of Mkar, Gboko, Benue State, Nigeria.
I. G. Agbidye
Department of Chemistry, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria.
Kelly Ndombow Yakum
Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria and School of Agriculture, National Polytechnic University Institute, Mile 7 Nkwen, Bamenda, Cameroon.
Abuengmoh Peter
Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria.