M. Ukwuru

Bio-preservative potential of lactic acid bacteria metabolites against fungal pathogens

E. A. Alum, T. L. Kingsley, J. Awah, 2018, African Journal of Microbiology Research.

Effect of processing on the chemical qualities and functional properties of soy flour

M. Ukwuru, 2003 .

Biotechnological Properties of Microorganisms Isolated from Traditional Fermented Foods

M. Ukwuru, C. Ibeneme, 2014 .

New Product Development from Tigernut (Cyperus esculentus) and Their Sensory, Proximate and Microbiological Evaluation

M. Ukwuru, C. Ibeneme, G. Agbo, 2011 .

Functional properties and biscuit making potential of soybean and cassava flour blends

M. Ukwuru, P. Akubor, 2003 .

Properties of palm wine yeasts and its performance in wine making

J. Awah, M. Ukwuru, 2013 .

Chemical evaluation and storage stability of a beverage formulated from soybean and papaya pulp flour blends

M. Ukwuru, A. Adama, 2003 .

Effect of steeping conditions on the amylolytic development of some Nigerian improved sorghum cultivars

M. Ukwuru, 2010, Journal of food science and technology.