Identification of post-harvest physiological deterioration (PPD) tolerance in cassava is
crucial, as PPD significantly hampers the cassava tuberous root industry by shortening …

Over the last decades, the focus of research in English as a Foreign Language (EFL) has
been on shifting understandings of how students learn (Murray and Lamb, 2018). However …

The microbial properties of food are important quality characteristics of food materials as it
relates directly with the health of the consumer. This study examined the microbiological …

The physical and sensory quality of food determines its consumer acceptance. This study
investigated the physical and sensory qualities of cookies made with high quality cassava …

Food fortification targeted at increasing the micronutrient contents of food with the view to
improving its nutritional quality is a pragmatic approach in combating malnutrition which …

Pertinent information generated on quality characteristics such as the physical and sensory
properties of baked food products (bread, cake etc.) determines consumer acceptability …

Pasting and proximate properties of food depicts various uses of starch based food
ingredients in food production processes. This study compared the physical, proximate and …