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Author

Peter Okechukwu Nwodom

Observed institution: University of Nigeria
OpenAlex ID: A5148532007
Micronutrient and Phytochemical Composition of Bread Produced from Black Bean Flour and Pigeon Pea Composite Flour
2026 · Ernest Eguono Emojorho, Chioma Cecilia Aniemena, et al. · Asian Journal of Applied Chemistry Research
Chemical and Physical Properties of Bread Produced from Blends of Millet Flour and Pigeon Pea Flour
2026 · Ernest Eguono Emojorho, Okoronkwo Ngozi Chioma, et al. · Journal of Advances in Food Science & Technology
Chemical and Physicochemical Characteristics of Cakes Made from Blends of Fermented Sorghum Flour, Pigeon Pea Flour, and Wheat Flour
2026 · Ernest Eguono Emojorho, Chioma Cecilia Aniemena, et al.
Works count: 3
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