Zobrazeno 1 - 4
of 4
pro vyhledávání: '"LATEEF OLADIMEJI SANNI"'
Autor:
RUKAYAT OLUWADAMILOLA ABDUSSALAAM, ABDULHAMEED ADEWALE ODESEYE, SAMUEL OLUSEGUN AWONORIN, LATEEF OLADIMEJI SANNI, TAJUDEEN MURAINA ADENIYI OLAYANJU
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 56-66 (2020)
In developing nations, the use of composite flours in baked products through value addition is increasing. This study investigated the effect of processing variables on the biscuit-making potential of cocoyam-brewer spent grain flour (CYF-BSG) blends
Externí odkaz:
https://doaj.org/article/c996b74c3f754f2e8d1b04d51e24c23a
Autor:
LATEEF OLADIMEJI SANNI, ABDUL-RAZAQ ADESOLA ADEBOWALE, OLAJIDE PAUL SOBUKOLA, PETRAL BOLA ABDULSALAM-SAGHIR, SEMIU ABOLORE RASAQ, MONILOLA KUDIRAT ADENEKAN, GBEMISOLA JAMIU FADIMU
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 149-156 (2019)
The demand for plantain flour has increased in recent years due to its health benefits and industrial applications, however, there is dearth of information on the effect of drying methods on the sorption isotherm of plantain flour. In the present stu
Externí odkaz:
https://doaj.org/article/ad87aa9499ca4244898cf01b7272a02d
Autor:
Olusola Timothy Bolaji, Samuel Olusegun Awonorin, Lateef Oladimeji Sanni, Taofik Akinyemi Shittu
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1619-1632 (2018)
This research work was conducted to investigate the impact of critical processing conditions on the selected mechanical properties of maize in the production of fermented ogi slurry. Five varieties of maize (A4W, C3Y, D8W, B2Y, and E9W) were soaked a
Externí odkaz:
https://doaj.org/article/985cb9ab10eb405598d0b8e8cb0bd7d1
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 42, Iss 3, Pp 331-338 (1999)
Chemical composition of seven common foods viz. cooked rice, cooked beans, cooked yams, cooked fufu, fried fish, stew, and vegetable soup, sold by the selected (147) vendors in Abeokut, were investigated. Descriptive statistics was used to analyse th
Externí odkaz:
https://doaj.org/article/65078bc7c88d429dbecf1f9ead4782e7