Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour.
- Published in:
- Current Research in Nutrition & Food Science, 2019, v. 7, n. 2, p. 488, doi. 10.12944/CRNFSJ.7.2.18
- By:
- Publication type:
- Article
Works by Bolaji, O. T.
Results: 5
1
2
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
3
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
4
MOISTURE LEVEL EFFECT ON SOME ENGINEERING PROPERTIES OF BUSH MANGO NUT (IRVINGIA GABONENSIS).
- Published in:
- Electronic Journal of Environmental, Agricultural & Food Chemistry, 2011, v. 10, n. 8, p. 2759
- By:
- Publication type:
- Article
5
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