Zobrazeno 1 - 5
of 5
pro vyhledávání: '"J. U. Okoko"'
Publikováno v:
Nigerian Journal of Technological Development, Vol 17, Iss 1, Pp 40-46 (2020)
A study to investigate the effect of temperature (80, 85, 90, 95, and 100oC) and steeping time (12, 15, 18, 21, and 24 hours) on the proximate composition (ash, crude fibre, fat , protein, and carbohydrate) values (%) and physical properties (bulk de
Externí odkaz:
https://doaj.org/article/3da26260c6d240ec8305a479d7f5ae8f
Publikováno v:
Arid Zone Journal of Engineering, Technology and Environment, Vol 14, Iss SPi4, Pp 208-218 (2018)
Food products development by means of composite flour technology is experiencing a remarkable upsurge globally with the ticking of the clock; thereby inviting a great deal of researchers’ consideration, particularly in bakery foodstuffs and pastrie
Externí odkaz:
https://doaj.org/article/c574e829ec8d40f39aee71ac90ef9f41
Publikováno v:
Nigerian Journal of Technological Development, Vol 17, Iss 1, Pp 40-46 (2020)
A study to investigate the effect of temperature (80, 85, 90, 95, and 100oC) and steeping time (12, 15, 18, 21, and 24 hours) on the proximate composition (ash, crude fibre, fat , protein, and carbohydrate) values (%) and physical properties (bulk de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce7921a9a84ee79049b30eef62afedbd
https://doaj.org/article/50d4c6bcaa7b467aaf552ecdcf325018
https://doaj.org/article/50d4c6bcaa7b467aaf552ecdcf325018
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 445:012043
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e784f869b6d5896069209706c9dca0e
https://doi.org/10.1088/1755-1315/445/1/012043
https://doi.org/10.1088/1755-1315/445/1/012043
Publikováno v:
IOSR Journal of Environmental Science, Toxicology and Food Technology. 8:16-24
An empirical thin layer drying model for modeling the salted fish filets in a direct passive solar dryer was developed. The experiment was conducted in a factorial form arranged in a completely randomized design (CRD) with three treatments replicated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::310a8e37a188bc5e5c47c5f1bf25fab3
https://doi.org/10.9790/2402-08141624
https://doi.org/10.9790/2402-08141624