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Results:
1-11
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Results: 11
Authors:
MBAJUNWA OK
AKINGBALA JO
MULONGOY K
OGUNTIMEIN G
Citation: Ok. Mbajunwa et al., STARTER CULTURE EVALUATION FOR THE PRODUCTION OF UGBA FROM AFRICAN OIL BEAN SEED PENTACLETHRA-MACROPHYLLA, Journal of the Science of Food and Agriculture, 77(1), 1998, pp. 127-132
Authors:
NDJOUENKEU R
AKINGBALA JO
OGUNTIMEIN GB
Citation: R. Ndjouenkeu et al., EMULSIFYING PROPERTIES OF 3 AFRICAN FOOD HYDROCOLLOIDS - OKRA (HIBISCUS-ESCULENTUS), DIKA NUT (IRVINGIA-GABONENSIS), AND KHAN (BELSCHMIEDIASP.), Plant foods for human nutrition, 51(3), 1997, pp. 245-255
Authors:
ADEGOKE GO
ALLAMU AE
AKINGBALA JO
AKANNI AO
Citation: Go. Adegoke et al., INFLUENCE OF SUNDRYING ON THE CHEMICAL-COMPOSITION, AFLATOXIN CONTENTAND FUNGAL COUNTS OF 2 PEPPER VARIETIES - CAPSICUM-ANNUM AND CAPSICUM-FRUTESCENS, Plant foods for human nutrition, 49(2), 1996, pp. 113-117
Authors:
IHEDIOHA OC
AKINGBALA JO
OGUNTIMEIN GB
Citation: Oc. Ihedioha et al., THE EFFECT OF HOLDING CASSAVA ROOTS UP TO 4 DAYS ON QUALITY CHARACTERISTICS OF FLOUR MILLED FROM THE ROOTS, Journal of food processing and preservation, 20(1), 1996, pp. 13-23
Authors:
NDJOUENKEU R
GOYCOOLEA FM
MORRIS ER
AKINGBALA JO
Citation: R. Ndjouenkeu et al., RHEOLOGY OF OKRA (HIBISCUS-ESCULENTUS L) AND DIKA NUT (IRVINGIA-GABONENSIS) POLYSACCHARIDES, Carbohydrate polymers, 29(3), 1996, pp. 263-269
Authors:
AKINGBALA JO
OGUNTIMEIN GB
SOBANDE AO
Citation: Jo. Akingbala et al., PHYSICOCHEMICAL PROPERTIES AND ACCEPTABILITY OF YAM FLOUR SUBSTITUTEDWITH SOY FLOUR, Plant foods for human nutrition, 48(1), 1995, pp. 73-80
Authors:
NDJOUENKEU R
AKINGBALA JO
RICHARDSON RK
MORRIS ER
Citation: R. Ndjouenkeu et al., WEAK GEL PROPERTIES OF KHAN FLOUR FROM BELSCHMIEDIA SP - A TRADITIONAL FOOD THICKENER FROM TROPICAL WEST-AFRICA, Food hydrocolloids, 9(3), 1995, pp. 165-172
Authors:
AKINGBALA JO
ADEYEMI IA
SANGODOYIN SO
OKE OL
Citation: Jo. Akingbala et al., EVALUATION OF AMARANTH GRAINS FOR OGI MANUFACTURE, Plant foods for human nutrition, 46(1), 1994, pp. 19-26
Authors:
AKINGBALA JO
OGUNTIMEIN GB
BOLADE MK
Citation: Jo. Akingbala et al., EFFECT OF UNIT OPERATIONS OF PRODUCTION ON THE CYANIDE CONTENT AMD ACCEPTABILITY OF GARI, Journal of food processing and preservation, 17(5), 1993, pp. 337-350
Authors:
AIYELEYE FB
AKINGBALA JO
OGUNTIMEIN GB
Citation: Fb. Aiyeleye et al., CHEMICAL FACTORS AFFECTING ACETYLATION OF CASSAVA STARCH, Starke, 45(12), 1993, pp. 443-445
Authors:
JIDEANI AI
AKINGBALA JO
Citation: Ai. Jideani et Jo. Akingbala, SOME PHYSICOCHEMICAL PROPERTIES OF ACHA (DIGITARIA-EXILIS STAPF) AND IBURU (DIGITARIA-IBURUA STAPF) GRAINS, Journal of the Science of Food and Agriculture, 63(3), 1993, pp. 369-374
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