Treffer 1 - 15 von 15 für Suche 'Adekunle Olapade, Abiodun', Suchdauer: 0,71s Treffer weiter einschränken
  1. 1
    Quality evaluation of “Kangu” produced from bambara nut (Vigna subterranean) and yellow maize (Zea mays) composite flour

    Quality evaluation of “Kangu” produced from bambara nut (Vigna subterranean) and yellow maize (Zea mays) composite flour von Oluwafemi Ayodeji, Amos, Abiodun Adekunle, Olapade, Oluwayemisi Foluke, Awofadeju


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  2. 2
    Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation

    Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation von Ajibola, Ghaniyah Odunola, Olapade, Abiodun Adekunle


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  3. 3
    Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate

    Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate von Awofadeju, Jonathan Oluwayemisi Foluke, Olapade, Abiodun Adekunle


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  4. 4
    Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

    Evaluation of cookies produced from blends of wheat, cassava and cowpea flours von Olapade Abiodun Adekunle, Adeyemo Abimbola Mary


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  5. 5
    Evaluation of blends of wheat ( Triticum aestivum ) flour and African walnut ( Tetracarpidium conophorum ) flour in biscuit production

    Evaluation of blends of wheat ( Triticum aestivum ) flour and African walnut ( Tetracarpidium conophorum ) flour in biscuit production von Abu, Magdalene Omoneka, Olapade, Abiodun Adekunle


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  6. 6
    Predicting the Nutritional and Rancidity Properties of Dehydrated Catfish (Clarias gariepinus ) Using Response Surface Methodology

    Predicting the Nutritional and Rancidity Properties of Dehydrated Catfish (Clarias gariepinus ) Using Response Surface Methodology von Otolowo, Dupe Temilade, Olapade, Abiodun Adekunle, Makanjuola, Solomon Akinremi


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  7. 7
    Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour

    Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour von OLAPADE, ABIODUN ADEKUNLE, ADEGBOYE, ZAINAB OPEYEMI


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  8. 8
    Effect of roasting regime on phytochemical properties of Senna occidentalis seeds

    Effect of roasting regime on phytochemical properties of Senna occidentalis seeds von Abiodun Adekunle Olapade, Oreofeoluwatomi Adedamola Ajayi


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  9. 9
    Quality Attributes, Physiology, and Postharvest Technologies of Tomatoes (Lycopersicum Esculentum) – A Review

    Quality Attributes, Physiology, and Postharvest Technologies of Tomatoes (Lycopersicum Esculentum) – A Review von Emmanuel Umeohia, Uchenna, Adekunle Olapade, Abiodun


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  10. 10
    Optimization of Mechanical, Optical, Barrier and Bioactive Properties of Edible Films from Tomato Puree, Tomato Peels and Moringa Leaf Extract

    Optimization of Mechanical, Optical, Barrier and Bioactive Properties of Edible Films from Tomato Puree, Tomato Peels and Moringa Leaf Extract von Emmanuel Umeohia, Uchenna, Adekunle Olapade, Abiodun


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  11. 11
    Drying characteristics and quality evaluation of dehydrated catfish (Clarias gariepinus)

    Drying characteristics and quality evaluation of dehydrated catfish (Clarias gariepinus) von Otolowo, Dupe Temilade, Olapade, Abiodun Adekunle, Oladele, Samouel Olugbenga, Egbuna, Felix

    Veröffentlicht in Nutrition and food science

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  12. 12
    Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

    Evaluation of cookies produced from blends of wheat, cassava and cowpea flours von Olapade, Abiodun Adekunle, Adeyemo, Mary Abimbola


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  13. 13
    Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters

    Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters von Oluwole, Bolanle Oluwatoyin, Olapade, Abiodun Adekunle

    Veröffentlicht in Food and nutrition sciences

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  14. 14
    Nutritional and sensory evaluation of wheat-maize cookies enriched withAfrican walnut (Tetracarpidium conophorum) seed protein isolate

    Nutritional and sensory evaluation of wheat-maize cookies enriched withAfrican walnut (Tetracarpidium conophorum) seed protein isolate von Awofadeju, Jonathan Oluwayemisi Foluke, Olapade, Abiodun Adekunle


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  15. 15
    Developing a competency-based medical education curriculum for the core basic medical sciences in an African Medical School

    Developing a competency-based medical education curriculum for the core basic medical sciences in an African Medical School von Olopade, Funmilayo Eniola, Adaramoye, Oluwatosin Adekunle, Raji, Yinusa, Fasola, Abiodun Olubayo, Olapade-Olaopa, Emiola Oluwabunmi


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