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  1. 1
    Production of a nutritionally-improved and shelf- stable ready-to-consume Kunun gyada powder made from blends of rice, groundnut, sesame seed and germinated soybean
    by Musa, Halilu
    Published 2019
    Subjects: “...Food - Research...”
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  2. 2
    Optimization of enzymatic synthesis of flavour esters and its biological properties
    Subjects: “...Food -- research -- technology...”
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  3. 3
    Characterization And Purification Of Milk Clotting Enzyme From Lactic Acid Bacteria And It’s Application
    Subjects: “...Food -- research -- technology...”
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  4. 4
    The intellectual structure of halal research based on Islamic epistemology and bibliometrics /
    by Muslim Ismail@Ahmad
    Published 2021
    Subjects: “...Halal food Research 12784...”
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  5. 5
    Antioxidant Activity of Fermented Buffalo Milk Using Selected Lactic Acid Bacteria
    Subjects: “...Food -- research -- technology...”
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