1. Uzodinma, E.O., E.U. Onwurafor, N.F. Amulu, A.N. Nwosu, C.C. Amadi and C.E. Azuka, 2022. Evaluation of wheat-pigeon pea flour blends for noodle production in Nigeria. Afr. J. Food Agric. Nutr. Dev., 22: 19822-19839.
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2. Onwurafor, E.U., E.O. Uzodinma, A.N. Nwosu and S.S. Ude, 2022. Influence of process time on the physicochemical, antinutrient and phytochemical properties of ficus capensis moracae vegetable drink. Asian Food Sci. J., 21: 62-69.
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3. Nwosu, N., Adaora, E. Azuka, Chinenye, E. Kalu and Chinedu, 2022. Proximate and physicochemical quality of jelly produced from blends of beetroot and pineapple juice. Asian Food Sci. J., 21: 144-154.
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4. Nwosu, A.N., C.E. Azuka and C.U. Onyia-Akaa, 2022. Quality evaluation of egg-free cake from soft tofu. J. Food Sci. Technol., 59: 4305-4312.
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5. Nwosu, A.N., B.C. Nweze and A.I. Onwuchekwa, 2022. Chemical composition of biscuits supplemented with orange peel and pulp flours. Agro-Sci., 21: 24-32.
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6. Nwosu, A.N. and P.I. Akubor, 2018. Acceptability and storage stability of biscuits produced with orange peel and pulp flours. J. Environ. Sci., Toxicol. Food Technol., 12: 8-15.
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7. Nwosu, A.N. and P.I. Akubor, 2016. Health promoting potentials of biscuits produced with orange peel and pulp flours. J. Nutr. Ecol. Food Res., 3: 32-37.
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