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  1. 1
    Comparison of chemical and sensory methods of evaluating thermally oxidised groundnut oil

    Comparison of chemical and sensory methods of evaluating thermally oxidised groundnut oil von Odumosu, O.T, Sinha, J, Hudson, B.J.F


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  2. 2
    Bacterial contaminants and their antibiotic susceptibility patterns in ready‐to‐eat foods vended in Ogun state, Nigeria

    Bacterial contaminants and their antibiotic susceptibility patterns in ready‐to‐eat foods vended in Ogun state, Nigeria von Makinde, O.M., Adetunji, M.C., Ezeokoli, O.T., Odumosu, B.T., Ngoma, L., Mwanza, M., Ezekiel, C.N.

    Veröffentlicht in Letters in applied microbiology

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  3. 3
    Effects of Partial Substitution of Wheat Flour with Breadfruit Flour on Quality Attributes of Fried Doughnut

    Effects of Partial Substitution of Wheat Flour with Breadfruit Flour on Quality Attributes of Fried Doughnut von Oke, E.K., Tijani, A.O., Abiola, O.T., Adeoye, A.K., Odumosu, B.O.

    Veröffentlicht in Journal of Agriculture Science

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