Authors: Sopade, PA

Citation: Pa. Sopade, Criteria for an appropriate sorption model based on statistical analysis, INT J FO PR, 4(3), 2001, pp. 405-418

Authors: Sopade, PA Bhandari, B Hallehy, P D'Arcy, B Caffin, N

Citation: Pa. Sopade et al., Glass transition in Australian honeys, FOOD AUST, 53(9), 2001, pp. 399-404

Authors: Sopade, PA Kiaka, K

Citation: Pa. Sopade et K. Kiaka, Rheology and microstructure of sago starch from Papua New Guinea, J FOOD ENG, 50(1), 2001, pp. 47-57

Authors: Sopade, PA

Citation: Pa. Sopade, The fate of cyanogens during the cooking of cassava in mumu, a traditionaloven in Papua New Guinea, INT J FOOD, 35(2), 2000, pp. 173-182

Authors: Sopade, PA Kaimur, K

Citation: Pa. Sopade et K. Kaimur, Application of Peleg's equation in desorption studies of food systems: A case study with sago (Metroxylon Sagu Rottb.) starch, DRY TECHNOL, 17(4-5), 1999, pp. 975-989