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Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods por Awoyale, W., Oyedele, H., Adenitan, A.A., Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Mycotoxin profiles of solar tent-dried and open sun-dried plantain chips por Adenitan, A.A., Awoyale, W., Akinwande, B.A., Maziya-Dixon, Busie, Michael, S.

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

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Influence of drying methods on heavy metal composition and microbial load of plantain chips por Adenitan, A.A., Awoyale, W., Akinwande, B., Maziya-Dixon, Busie

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