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Emilymary Chima Okolie
6
results:
Search for persons
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Online (6)
Mediatypes
Articles (Online) (2)
OpenAccess-fulltext (4)
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1
Physiochemical and quality evaluation of kokoro (A Maize-ba..:
Okolie, Pius Ifeanyi
;
Temitope, Coker Muibat
;
Okolie, Emilymary Chima
...
Applied Food Research. 2 (2022) 1 - p. 100104 , 2022
Link:
https://doi.org/10.1016/..
?
2
EFFECTS OF BACILLUS AMYLOLIQUEFACIENS CULTURE CONCENTRATION..:
OKOLIE, Pius Ifeanyi
;
OKOLIE, Emilymary Chima
;
OGUNDIMU, Sarah Abiola
..
Food and Environment Safety Journal. 21 (2022) 1 - p. , 2022
Link:
https://doi.org/10.4316/..
?
3
Amino acid profile and protein quality of starter cultures ..:
Pius Ifeanyi Okolie
;
Martins Ebunoluwa Itohan
;
Emilymary Chima Okolie
.
https://hrcak.srce.hr/file/438485. , 2023
Link:
https://doi.org/10.17508..
?
4
Physiochemical and quality evaluation of kokoro (A Maize-ba..:
Pius Ifeanyi Okolie
;
Coker Muibat Temitope
;
Emilymary Chima Okolie
...
http://www.sciencedirect.com/science/article/pii/S2772502222000646. , 2022
Link:
https://doi.org/10.1016/..
?
5
EFFECTS OF BACILLUS AMYLOLIQUEFACIENS CULTURE CONCENTRATION..:
Pius Ifeanyi OKOLIE
;
Emilymary Chima OKOLIE
;
Sarah Abiola OGUNDIMU
..
http://fens.usv.ro/index.php/FENS/article/view/871/785. , 2022
Link:
https://doaj.org/article..
?
6
Amino acid profile and protein quality of starter cultures ..:
Okolie, Pius Ifeanyi
;
Itohan, Martins E
;
Okolie, Emilymary Chima
.
info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2023.15.1.04. , 2023
Link:
https://hrcak.srce.hr/30..
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