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Moses Ojukwu
Moses Ojukwu
Federal University of Technology Owerri
Chemistry
Food science
Soy protein
gluten free
microbial transglutaminase
3
Papers
5
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0
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Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism-A Critical Synopsis.
2021
Foods
Chigozie E. Ofoedu
Lijun You
C. M. Osuji
Jude O. Iwouno
Ngozi O. Kabuo
Moses Ojukwu
Ijeoma M. Agunwah
James S. Chacha
Onyinye P. Muobike
Adedoyin O. Agunbiade
Giacomo Sardo
Gioacchino Bono
Charles Odilichukwu R. Okpala
Małgorzata Korzeniowska
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Optimization of soy protein isolate, microbial transglutaminase and glucono‐δ‐lactone in gluten‐free rice noodles
2020
Journal of the Science of Food and Agriculture
Moses Ojukwu
Ofoedu Chigozie
Eng-Keng Seow
Azhar Mat-Easa
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Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study.
2020
Journal of Food Science
Chigozie E. Ofoedu
Chijioke M. Osuji
Gloria C. Omeire
Moses Ojukwu
Charles Odilichukwu R. Okpala
Małgorzata Korzeniowska
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Citations (3)
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