Resultados de búsqueda - Adegunwa, M.

Effects of fermentation length and varieties on the pasting properties of sour cassava starch por Adegunwa, M.O., Sanni, Lateef O., Maziya-Dixon, B.B.

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Effects of fermentation length and varieties on the pasting properties of sour cassava starch por Adegunwa, M.O., Sanni, Lateef O., Maziya-Dixon, B.B.

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Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour por Adegunwa, M.O., Oloyede, I.O., Adebanjo, L.A., Alamu, Emmanuel Oladeji

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Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L.) and cinnamon (Cinnamomum Venum) por Adegunwa, M.O., Bamidele, B.O., Alamu, Emmanuel Oladeji, Adebanjo, L.A.

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Characterization of starches from some selected white and yellow cassava roots for dry starch noodle production por Akinde, H.A., Sanni, L., Shittu, T., Adegunwa, M., Abass, A., Awoyale, W.

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Proximate composition and physical properties of steamed sour cassava starch bread por Adegunwa, M.O., Edema, M.O., Sanni, Lateef O., Maziya-Dixon, B.B.

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Development of an optimized cassava starch-based custard powder por Awoyale, W., Sanni, Lateef O., Shittu, T.A., Adebowale, A.A., Adegunwa, M.O.

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Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends por Adelekan, E.O., Adegunwa, M.O., Adebowale, A.A., Bakare, H.A., Alamu, Emmanuel Oladeji

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Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes por Adebanjo, L.A., Olatunde, G.O., Adegunwa, M.O., Dada, O.C., Alamu, Emmanuel Oladeji

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Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours por Adegunwa, M.O., Ayanlowo, J.E., Olatunde, G.O., Adebanjo, L.A., Alamu, Emmanuel Oladeji

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Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations por Adegunwa, M.O., Adelekan, E.O., Adebowale, A.A., Bakare, H.A., Alamu, Emmanuel Oladeji

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Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties por Adegunwa, M.O., Fafiolu, O.F., Adebowale, A.A., Bakare, H.A., Alamu, Emmanuel Oladeji

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Varietal effect on the moisture adsorption isotherm of yellowfleshed cassava root starches por Awoyale, W., Sanni, Lateef O., Shittu, T.A., Adegunwa, M.O., Gueye, B., Kulakow, Peter A.

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Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments por Alamu, Emmanuel Oladeji, Olatunde, G.O., Adegunwa, M.O., Adebanjo, L.A., Awoyinfa, O.C., Soyoye, J.B.

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Changes in nutritional, texture, rancidity and microbiological properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal por Adeola, A.A., Bakare, H.A., Bamgbose, O.O., Obadina, A.O., Afolabi, W.A., Adegunwa, M., Akerele, R.A., Otesile, I., Alamu, Emmanuel Oladeji

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Nutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal por Bakare, A.H., Adeola, A.A., Otesile, I., Obadina, A.O., Afolabi, W.A., Adegunwa, M.O., Akerele, R.A., Bamgbose, O.O., Alamu, Emmanuel Oladeji

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