Articles by G.I. Okafor (4)

Production and Quality Evaluation of Cookies from Blends of Millet-Pigeon Pea Composite Flour and Cassava Cortex

E.C. Omah and G.I. Okafor

Journal of Food Resource Science 4 ( 2 ): 23 - 32 , 2015

Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder

J.N.C. Okafor, G.I. Okafor, A.U. Ozumba and G.N. Elemo

Pakistan Journal of Nutrition 11 ( 1 ): 5 - 10 , 2012

Selected Functional Properties, Proximate Composition of Flours and Sensory Characteristics of Cookies from Wheat and Millet-Pigeon Pea Flour Blends

E.C. Omah and G.I. Okafor

Pakistan Journal of Nutrition 14 ( 9 ): 581 - 585 , 2015

Effect of Roasted Bambara Groundnut (Voandzeia subterranea) Fortification on Quality and Acceptability of Biscuits

J.N.C. Okafor, G.I. Okafor, K. Leelavathi, S. Bhagya and G.N. Elemo

Pakistan Journal of Nutrition 14 ( 10 ): 653 - 657 , 2015

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