Water Absorption Kinetics of Five Varieties of Maize as Affected by Soaking Conditions During Processing of "Ogi".
- Published in:
- Nigerian Food Journal, 2017, v. 35, n. 2, p. 18
- By:
- Publication type:
- Article
Works by Awonorin, S. O.
Results: 12
1
2
Influence of Chemical Pretreatment on the Quality of Dried Whole Red Bell Pepper (Capsicum annuum var L).
- Published in:
- Nigerian Food Journal, 2017, v. 35, n. 1, p. 103
- By:
- Publication type:
- Article
3
The Leidenfrost Phenomenon: Experimental Investigation of the Vaporization of Nitrogen Droplets on a Food Surface.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 808, doi. 10.1111/j.1365-2621.1990.tb05237.x
- By:
- Publication type:
- Article
4
Modeling of particle size distribution and energy consumption of wet milled maize at varying soaking period and method in the production of Ogi.
- Published in:
- Particulate Science & Technology, 2019, v. 37, n. 1, p. 94, doi. 10.1080/02726351.2017.1343882
- By:
- Publication type:
- Article
5
Evaluating Some Empirical Models for Predicting Water Absorption in African Breadfruit (Treculia Africana) Seeds.
- Published in:
- International Journal of Food Properties, 2004, v. 7, n. 3, p. 585, doi. 10.1081/JFP-200033033
- By:
- Publication type:
- Article
6
A model for heat transfer in cryogenic food freezing.
- Published in:
- International Journal of Food Science & Technology, 1989, v. 24, n. 3, p. 243, doi. 10.1111/j.1365-2621.1989.tb00642.x
- By:
- Publication type:
- Article
7
Heat transfer coefficient for nitrogen droplets film-boiling on a food surface.
- Published in:
- International Journal of Food Science & Technology, 1988, v. 23, n. 4, p. 391, doi. 10.1111/j.1365-2621.1988.tb00594.x
- By:
- Publication type:
- Article
8
Evaporation Rates of Freely Falling Liquid Nitrogen Droplets in Air.
- Published in:
- Heat Transfer Engineering, 1989, v. 10, n. 1, p. 26, doi. 10.1080/01457638908939689
- By:
- Publication type:
- Article
9
Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu.
- Published in:
- Food Science & Technology International, 2005, v. 11, n. 5, p. 373, doi. 10.1177/1082013205058531
- By:
- Publication type:
- Article
10
EVALUATION OF CHANGES IN PASTING PROPERTIES OF OGI DURING STORAGE.
- Published in:
- Electronic Journal of Environmental, Agricultural & Food Chemistry, 2011, v. 10, n. 1, p. 1865
- By:
- Publication type:
- Article
11
Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfpp.14662
- By:
- Publication type:
- Article
12
Effect of processing parameters on the proximate and antinutritive properties of mango kernel flour processed for food applications.
- Published in:
- Journal of Food Processing & Preservation, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfpp.14131
- By:
- Publication type:
- Article