Search Results - Oyedele, H.A.

Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials by Awoyale, W., Oyedele, H.A., Maziya‐Dixon, B.

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Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach by Awoyale, W., Oyedele, H.A., Adesokan, Michael, Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari by Awoyale, W., Oyedele, H.A., Adenitan, A.A., Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba) by Awoyale, W., Oyedele, H.A., Adenitan, A.A., Adesokan, Michael, Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties by Awoyale, W., Oyedele, H.A., Adenitan, A.A., Adesokan, Michael, Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations by Alamu, Emmanuel Oladeji, Adesokan, Michael, Awoyale, W., Oyedele, H.A., Fawole, S., Amele, A., Maziya-Dixon, Busie

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