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Ahunna Onyinyechi Amonyeze
Observed names:
Amonyeze Ahunna O,
Amonyeze, Ahunna O.
Institution:
University of Nigeria
Observed institutions:
University of Nigeria,
Joseph Sarwuan Tarka University Makurdi
OpenAlex ID:
A5073006804
Applications of food extrusion technology
2024
·
Stephen Sule
, Gabriel Ifeanyi Okafor
, et al.
·
MOJ Food Processing & Technology
·
27
PDF
Evaluation of nutritional qualities of complementary food produce from malted rice, soybean and pumpkin pulp flour
2024
·
Onwuchekwa Amarachi Ihedinachi
, Charles Chiedu Udeh
, et al.
·
Food Chemistry Advances
·
6
Proximate Composition and Sensory Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus lanatus) Pulp and Juice
2022
·
Amonyeze, Ahunna O.
, Eze, Chinazom M.
, et al.
·
RePEc: Research Papers in Economics
·
1
Evaluation of Chemical and Sensory Properties of Bread Made from Wheat (Triticum aestivum) and African Yam Bean (Sphenostylis stenocarpa) Flour Blends
2026
·
Amonyeze Ahunna O
, Okoro Joy. O
, et al.
·
Journal of Home Economics Research
PDF
Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp
2024
·
Onwuchekwa Amarachi Ihedinachi
, Ernest Eguono Emojorho
, et al.
·
World Journal of Advanced Research and Reviews
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Works count:
7
Citation count:
34
H-index:
2
I10-index:
1
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