Characterization of winged bean [Psophocarpus tetragonolobus DC] with reference to soybean lipids and proteins and their applications in food emulsion systems by Makeri, Mohammad Usman

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Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts by Makeri, Mohammad Usman, Nkama, Iro, Badau, Mamudu Halidu

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Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-inwater emulsion by Makeri, Mohammad Usman, Syed Muhammad, Sharifah Kharidah, Ghazali, Hasanah, Mohammed, Abdulkarim

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Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends by Makeri, Mohammad, Mat Sahri, Miskandar, Mohd Ghazali, Hasanah, Ahmad, Kharimah, Muhammad, Kharidah

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Fermented brown rice flour as functional food ingredient by Ilowefah, Muna, Chinma, Chiemela, Bakar, Jamilah, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah, Makeri, Mohammad

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Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils by Makeri, Mohammad Usman, Karim, Roselina, Abdulkarim, Mohamed Sabo, Mohd Ghazali, Hasanah, Miskandar, Mat Sahri, Muhammad, Kharidah

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Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and soybean [Glycine max.] protein isolates by Makeri, Mohammad Usman, Abdul Mannan, Farhiah, Ilowefah, Muna, Chiemela, Chinma, Bala, Shu’aibu, Syed Muhammad, Sharifah Kharidah

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