Moses Ojukwu

Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study

Chigozie E. Ofoedu, Chijioke M. Osuji, G. C. Omeire et al. · Journal of Food Science · 2020 · 25 citations

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Hui‐Ling Tan, Moses Ojukwu, Le-Xuan Lee et al. · Heliyon · 2022 · 24 citations · Full text

The Proximate Composition and Functional Properties of Full-Fat Flour, and Protein Isolate of Lima Bean (Phaseolus Lunatus)

Moses Ojukwu · 2012 · 21 citations

Food Chemistry, Nutrition, Proximate Composition +12

Cooking, textural, and mechanical properties of rice flour‐soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono‐δ‐lactone

Moses Ojukwu, Joo Shun Tan, Azhar Mat Easa · Journal of Food Science · 2020 · 19 citations

Yellow Alkaline Noodles, Engineering, Food Analysis +26

Colour analysis of syrup from malted and unmalted rice of different varieties

Chijioke M. Osuji, Chigozie E. Ofoedu, G. C. Omeire et al. · Croatian Journal of Food Science and Technology · 2020 · 18 citations · Full text

Unmalted Rice, Engineering, Food Analysis +23