Suchergebnisse - "Oguntimein, G.B."

1

Effect of Unit Operations of Production on the Cyanide Content and Acceptability of Gari

von: Akingbala, J.O.

1993, in: Journal of food processing and preservation

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2

Kinetic Analysis of the Fermentation of Mango Juice

von: Adesina, A.A.

1993, in: Food science & technology

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3

The Effect of Holding Cassava Roots up to Four Days on Quality Characteristics of Flour Milled from the Roots

von: Ihedioha, O.C.

1996, in: Journal of food processing and preservation

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4

Chemical Factors Affecting Acetylation of Cassava Starch

von: Aiyeleye, F.B.

1993, in: Starch

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5

COMMUNICATION TO THE EDITOR - Characterization of Kinetics and Thermostability of Acremonium strictum Glucooligosaccharide Oxidase

von: Fan, Z.

2000, in: Biotechnology and bioengineering

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6

EFFECT of UNIT OPERATIONS of PRODUCTION ON the CYANIDE CONTENT and ACCEPTABILITY of GARI

von: AKINGBALA, J.O.

1993, in: Journal of food processing and preservation

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7

STEEPING OF WHOLE AND DRY MILLED MAIZE KERNELS IN OGI PREPARATION

von: AKINGBALA, J.O.

1987, in: Journal of food processing and preservation

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8

THE EFFECT OF HOLDING CASSAVA ROOTS UP TO FOUR DAYS ON QUALITY CHARACTERISTICS OF FLOUR MILLED FROM THE ROOTS

von: IHEDIOH, O. C.

1996, in: Journal of food processing and preservation

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9

Emulsifying properties of three African food hydrocolloids: okra (Hibiscus esculentus), dika nut (Irvingia gabonensis), and khan (Belschmiedia sp.)

von: Ndjouenkeu, R.

1997, in: Plant foods for human nutrition

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10

Physico-chemical properties and acceptability of yam flour substituted with soy flour

von: Akingbala, J. O.

1995, in: Plant foods for human nutrition

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11

Synthesis of geraniol esters in a solvent-free system catalysed by Candida antarctica lipase

von: Oguntimein, G. B.

1995, in: Biotechnology letters

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