Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mayowa S. Sanusi"'
Publikováno v:
International Journal of Food Studies, Vol 7, Iss 1 (2018)
Energy being one of the largest operating expenses in most organizations especially manufacturing and processing industries leading to considerable scope for energy conservation and hence cost. Information on energy utilization and conservation patte
Externí odkaz:
https://doaj.org/article/0d3009b1fd044f1291b24ec7ce54ae02
Publikováno v:
International Journal of Food Studies, Vol 6, Iss 2 (2017)
This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately usi
Externí odkaz:
https://doaj.org/article/678c110249a043d7bcdf68895192cb2a
Publikováno v:
Meat Technology. 63:33-50
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::385fa6b97e3480e4b3814e3d868b2ea0
https://doi.org/10.18485/meattech.2022.63.1.4
https://doi.org/10.18485/meattech.2022.63.1.4
Autor:
Abdulwasiu L. Abdulazeez, Rafat Sani, Abayomi I. Fakolujo, Musliu O. Sunmonu, Mayowa S. Sanusi
Publikováno v:
FUOYE Journal of Engineering and Technology. 7
Consumers’ demand for healthy snacks necessitates the need to study the impacts of eggs from different birds, oven temperature and oven rack speed on the physicochemical properties of cupcakes. A developed rotary oven with varied oven temperature (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0daea415262db40bb155b3d8486ae2b5
https://doi.org/10.46792/fuoyejet.v7i1.775
https://doi.org/10.46792/fuoyejet.v7i1.775