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8篇 您的检索式：作者名="NKAMA I"

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		题名	作者	年代	出处	被引量
	1	Phytic Acid Content and Hydrochloric Acid Extractability of Minerals in Pearl Millet as Affected by Germination Time and Cultivar显示文摘	Badau M H Nkama I Jideani I A	2005	Food Chemistry2005，92，：	1
	2	Phytic acid content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar显示文摘	BADAU M H NKAMA I JIDEANI I A	2005	Food Chemistry2005，92，2：	1
	3	Influence of extrusion variables on some functional properties of extruded millet-soybean for the manufacture of 'fura': a nigerian traditional food显示文摘	FILLI B NKAMA I ABUBAKAR U M et at	2010	Afri Kcan Journal of Food Science2010，4，6：	1
	4	Trditional production, con- sumption and storage of Kunu-a non alcoholic cereal beverage显示文摘	GAFFA T JIDEANI I A NKAMA I	2002	Plant Foods for Human Nutrition2002，57，：	1
	5	Traditional production,consumption and storage of Kunu-a non alcoholic cereal beverage显示文摘	GAFFA T JIDEANI I A NKAMA I		0，，57：	1
	6	Phytic acid content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar显示文摘	Badau M H Nkama I Jideam I A	2005	Food Chemistry2005，，92：	1
	7	Effect of process variables on the hydration properties and acceptability of ex- truded millet - soybean blends for fura manufacture 显示文摘	Filli K B Nkama I Jideani V A	2013	British Food Journal2013，115，6：	1
	8	Phytic acid content and hy- drochloric acid extractability of minerals in pearl millet as af fected by germination time and cnltivar 显示文摘	Badau M H Nkama I Jideani I A	2005	Food Chemistry2005，92，3：	1

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