Zobrazeno 1 - 5
of 5
pro vyhledávání: '"R. O. Igbinadolor"'
Publikováno v:
Journal of Advances in Biology & Biotechnology. :1-13
Biobased energy and fuels are among the exercisable sustainable energy options mankind has in the not-so-distant future as issues pertaining to global warming and shortfall in fossil fuels loom dark over the planet. The environmental necessity to sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14c325b6659691b30e0a3951c4b40a8a
https://doi.org/10.9734/jabb/2019/v21i330091
https://doi.org/10.9734/jabb/2019/v21i330091
The purpose of this research was to develop a formulation for the production of dark chocolate that would be thermally stable at tropical temperatures. Thermo-resistant dark chocolate was formulated by the inclusion of cocoa liquor at 30, 40, 50, 60,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::124aa4faa4e06d9edeab4e153b660732
Autor:
R. O. Igbinadolor, Abiodun A. Onilude
Publikováno v:
African Journal of Biotechnology; Vol 12, No 35 (2013)
Bioenergy is fast becoming one of the most dynamic and rapidly changing sector of the global energy economy. The associated accelerated growth in the production, supply, conversion and use of bioenergy especially in the liquid bio-ethanol sector pres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::618e7a169350defc31d4eb96c9d563da
https://www.ajol.info/index.php/ajb/article/view/135393
https://www.ajol.info/index.php/ajb/article/view/135393
Publikováno v:
American Journal of Chemistry. 2:7-10
Four agricultural by-products namely Cocoa pod husk (CPH), Kola pod husk (KPH), Plantain peel (PP), and Orange peel (OP) were examined for their potential as alternative source of potash for soap production. These materials were ashed and the samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de01be9cc85bc144aa6ca1e5249f7ffe
https://doi.org/10.5923/j.chemistry.20120201.02
https://doi.org/10.5923/j.chemistry.20120201.02
Publikováno v:
Journal of Food Technology. 8:82-85
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d222be42fba37ae7b446d73726be63ea
https://doi.org/10.3923/jftech.2010.82.85
https://doi.org/10.3923/jftech.2010.82.85