M. C. Iheagwara

Effect of controlled temperature on the amino acid profile and protease activity of fermented bottle gourd seed

N. Onuegbu, S. O. Alagbaoso, D. Okafor, 2019, Research Journal of Food Science and Nutrition.

Microbiological Evaluation of ‘Iru’ and ‘Ogiri-Isi’ Used As Food Condiments

I. Olawuni, M. C. Iheagwara, J. Ibeabuchi, 2014 .

Rheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (Kilishi)

Charles Odilichukwu R. Okpala, Chigozie E. Ofoedu, Marcquin C. Iheagwara, 2021, Meat Technology.

Effect of Ginger Extract on Stability and Sensorial Quality of SmokedMackerel (Scomber scombrus) Fish

M. C. Iheagwara, M. Iheagwara, 2013 .

Isolation, modification and characterization of sweet potato (Ipomoea batatas L (Lam)) starch

M. C. Iheagwara, M. Iheagwara, 2012 .

Effect of Tuber Sections, Heat Treatment and Rehydration with Process Chemicals on the Physicochemical Properties of Sweet Potato (Ipomoea Batatas L. (Lam)) Flour

M. C. Iheagwara, J. Ibeabuchi, I. Chibuzo, 2019, Journal of Food Technology Research.