Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Karim, Olayinka Ramota"'
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Akademický článek
MORPHOLOGICAL AND CHEMICAL CHARACTERISTICS OF DIFFERENT CASSAVA VARIETIES IN RELATION TO THE QUALITY ATTRIBUTES OF THEIR GARI (ROASTED FERMENTED CASSAVA GRITS).
Autor: Karim, Olayinka Ramota1, Akintayo, Olaide Akinwunmi1 akintayo.oa@unilorin.edu.ng
Publikováno v: Journal of Microbiology, Biotechnology & Food Sciences. Dec2021/Jan2022, Vol. 11 Issue 3, p1-7. 7p.
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2
Akademický článek
EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA).
Autor: Karim, Olayinka Ramota1 olayinkakarim@yahoo.com, Akeem, Sarafa Adeyemi1, Arowolo, Temitope Isaac1
Publikováno v: Carpathian Journal of Food Science & Technology. 2020, Vol. 12 Issue 5, p156-166. 11p.
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3
Physico-chemical Properties and akara making potentials of pre-processed Jack Beans (Canavalia ensiformis) and Cowpea (Vigna unguiculata L. Walp) Composite Flour
Autor: Adediran Ayodele Mofoluke, Karim Olayinka Ramota, Oyeyinka Samson Adeoye, Oyeyinka Adewumi Toyin, Awonorin Samuel Olusegun
Publikováno v: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Volume 8
Issue 3-4
Akara (deep-fat fried balls) prepared from cowpea (Vigna unguiculata) paste is widely consumed in West Africa as a cheap source of protein. Jack bean (Canavalia ensiformis) is also rich in protein but is under-utilized in many parts of Africa due to
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______951::cbd260b29f317fa1e268f358f5dcd780
https://hrcak.srce.hr/115925
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