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Results:
1-7
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Results: 7
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:
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:
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:
OGUNTIMEIN GB
ANDERSON WA
MOOYOUNG M
Citation: Gb. Oguntimein et al., SYNTHESIS OF GERANIOL ESTERS IN A SOLVENT-FREE SYSTEM CATALYZED BY CANDIDA-ANTARCTICA LIPASE, Biotechnology letters, 17(1), 1995, pp. 77-82
Authors:
ADEGOKE GO
NWAIGWE RN
OGUNTIMEIN GB
Citation: Go. Adegoke et al., MICROBIOLOGICAL AND BIOCHEMICAL-CHANGES DURING THE PRODUCTION OF SEKETE - A FERMENTED BEVERAGE MADE FROM MAIZE, Journal of Food Science and Technology, 32(6), 1995, pp. 516-518
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
Risultati:
1-7
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