Artificial Neural Network (ANN) of Simultaneous Heat and Mass Transfer Model during Reconstitution of Gari Granules into Thick Paste

Autor: Ajisegiri E. S. A, Shittu T. A, Sobowale S. S, Awonorin S. O

Publikováno v: International Journal of Chemical Engineering and Applications. 5:462-467

 Abstract—Artificial neural network (ANN) based model of transient simultaneous heat and mass transfer was used for the prediction of some thermo-physical during reconstitution of gari into thick paste. Temperature changes in the paste and moist

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fa859de6ba771ebea039e1b6cf88f156
https://doi.org/10.7763/ijcea.2014.v5.429

EFFECT OF FULL-FAT SOY-BEAN FLOUR ON THE NUTRITIONAL, PHYSICOCHEMICAL PROPERTIES AND ACCEPTABILITY OF CASSAVA FLOUR.

Autor: Olatidoye, O. P.¹ waledoye@yahoo.com, Sobowale, S. S.²

Publikováno v: Electronic Journal of Environmental, Agricultural & Food Chemistry. Mar2011, Vol. 10 Issue 3, p1994-1999. 6p. 5 Charts.

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Design and construction of a mechanized charcoal-fueled corn roaster

Autor: Sobowale, S. S., Oluwole, O. B., Olatidoye, O. P., Eweje, O. A., Olayanju, A. T., Oluwafemi Adebo

Publikováno v: Scopus-Elsevier

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0216c2248b13c65ce126cf8089176271
http://www.scopus.com/inward/record.url?eid=2-s2.0-85101206131&partnerID=MN8TOARS

Evaluation of the effect of processing methods on the nutritional and anti-nutritional compositions of two under-utilized Nigerian grain legumes.

Autor: Oke MO; Department of Food Science and Engineering, Ladoke Akintola University Ogbomoso, Nigeria., Sobowale SS; Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Nigeria., Ogunlakin GO; Department of Food Science and Engineering, Ladoke Akintola University Ogbomoso, Nigeria.

Publikováno v: Pakistan journal of biological sciences : PJBS [Pak J Biol Sci] 2013 Dec 15; Vol. 16 (24), pp. 2015-20.