22 Apr 2026Open access
Development and Evaluation of Functional Bread from Whole Wheat, Red Kidney Beans and Defatted Coconut Flour BlendsPublisher siteJournal of Advances in Food Science & Technology, Food composition and properties
Active, last published 2026
In food composition and properties
Vachefon Heuvey
Forwoukeh
Scholar“Research focused on Food composition and properties and adjacent fields.”
Benue State University
Nigeria
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01 · About the work
What I study
achefon Heuvey Forwoukeh is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Vachefon's work has been cited 5 times across 3 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×6Coconut Research and Applications×3Proteins in Food Systems×2Food Science and Nutritional Studies×2
04 · Where I am
Affiliations
Affiliation on published researchBenue State University, NigeriaDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
3 works28 Mar 2025Open access1cites
Effect of Malting and Fermentation on the Physicochemical Properties of Maize FlourPublisher siteJournal of Advances in Food Science & Technology, Food Industry and Aquatic Biology
13 Jul 2023Open access4cites
Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread ProductionPublisher siteAsian Food Science Journal, Food composition and properties
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