Articles by C.C. Ogueke (4)

Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation

C.I. Owuamanam, C.C. Ogueke, S.C. Achinewhu and I.S. Barimalaa

American Journal of Food Technology 6 ( 5 ): 374 - 384 , 2011

Quality Characteristics of Some Tropical Legume Flours for Steamed Paste (Moin Moin) Production as Affected by Seed Sprouting

C.I. Owuamanam, T.A. Edom, C.C. Ogueke, J.O. Iwouno and I.A. Olawuni

Asian Journal of Biological Sciences 6 ( 8 ): 347 - 355 , 2013

Protein Improvement in Gari by the Use of Pure Cultures of Microorganisms Involved in the Natural Fermentation Process

I. Ahaotu, C.C. Ogueke, C.I. Owuamanam, N.N. Ahaotu and J.N. Nwosu

Pakistan Journal of Biological Sciences 14 ( 20 ): 933 - 938 , 2011

Probiotics and Prebiotics: Unfolding Prospects for Better Human Health

C.C. Ogueke, C.I. Owuamanam, N.C. Ihediohanma and J.O. Iwouno

Pakistan Journal of Nutrition 9 ( 9 ): 833 - 843 , 2010

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