1. Changes in souring development, nutritional and functional properties during fermentation of cowpea-fortified nixtamalized maize;AFOAKWA;Int. J. Food Eng,2005
2. Effect of solid state fermentation on the physico-chemical, functional and textural properties of nixtamalized maize;AFOAKWA;Int. J. Food Eng,2006
3. Application of response surface methodology for optimizing the pre-processing conditions of bambara groundnut (Voandzei subterranea) during canning;AFOAKWA;Int. J. Food Eng,2006
4. Effects of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods;AFOAKWA;Afr. J. Food Agric. Nutr. Dev,2007
5. Modeling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology;AFOAKWA;Innov. Food Sci. Emerg. Technol.,2008