Items where Author is "Oyedeji, A. B."

Group by: Item Type | Uncontrolled Keywords | No Grouping

Cassava Colour deep fat frying Frying treatments Kinetics mass Texture transfer vitamin A cassava root slices yellow fleshed cassava

Number of items: 10.

Cassava

Oyedeji, A. B., Sobukola, O. P., Henshaw, Folake, Adegunwa, M. O., Ijabadeniyi, O. A., Sanni, L. O. and Tomlins, K. I. (2017) Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips. Journal of Food Quality, 2017:8373801. pp. 1-10. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1155/2017/8373801)

Oyedeji, A. B., Sobukola, O. P., Henshaw, F. O., Adegunwa, M. O., Sanni, L. O. and Tomlins, Keith (2016) Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices. Heat and Mass Transfer, 52 (5). pp. 1061-1070. ISSN 0947-7411 (Print), 1432-1181 (Online) (doi:https://doi.org/10.1007/s00231-015-1625-0)

Colour

Oyedeji, A. B., Sobukola, O. P., Henshaw, Folake, Adegunwa, M. O., Ijabadeniyi, O. A., Sanni, L. O. and Tomlins, K. I. (2017) Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips. Journal of Food Quality, 2017:8373801. pp. 1-10. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1155/2017/8373801)

deep fat frying

Oyedeji, A. B., Sobukola, O. P., Henshaw, F. O., Adegunwa, M. O., Sanni, L. O. and Tomlins, Keith (2016) Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices. Heat and Mass Transfer, 52 (5). pp. 1061-1070. ISSN 0947-7411 (Print), 1432-1181 (Online) (doi:https://doi.org/10.1007/s00231-015-1625-0)

Frying treatments

Oyedeji, A. B., Sobukola, O. P., Henshaw, Folake, Adegunwa, M. O., Ijabadeniyi, O. A., Sanni, L. O. and Tomlins, K. I. (2017) Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips. Journal of Food Quality, 2017:8373801. pp. 1-10. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1155/2017/8373801)

Kinetics mass

Oyedeji, A. B., Sobukola, O. P., Henshaw, F. O., Adegunwa, M. O., Sanni, L. O. and Tomlins, Keith (2016) Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices. Heat and Mass Transfer, 52 (5). pp. 1061-1070. ISSN 0947-7411 (Print), 1432-1181 (Online) (doi:https://doi.org/10.1007/s00231-015-1625-0)

Texture

Oyedeji, A. B., Sobukola, O. P., Henshaw, Folake, Adegunwa, M. O., Ijabadeniyi, O. A., Sanni, L. O. and Tomlins, K. I. (2017) Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips. Journal of Food Quality, 2017:8373801. pp. 1-10. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1155/2017/8373801)

transfer

Oyedeji, A. B., Sobukola, O. P., Henshaw, F. O., Adegunwa, M. O., Sanni, L. O. and Tomlins, Keith (2016) Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices. Heat and Mass Transfer, 52 (5). pp. 1061-1070. ISSN 0947-7411 (Print), 1432-1181 (Online) (doi:https://doi.org/10.1007/s00231-015-1625-0)

vitamin A cassava root slices

Oyedeji, A. B., Sobukola, O. P., Henshaw, F. O., Adegunwa, M. O., Sanni, L. O. and Tomlins, Keith (2016) Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices. Heat and Mass Transfer, 52 (5). pp. 1061-1070. ISSN 0947-7411 (Print), 1432-1181 (Online) (doi:https://doi.org/10.1007/s00231-015-1625-0)

yellow fleshed cassava

Oyedeji, A. B., Sobukola, O. P., Henshaw, F. O., Adegunwa, M. O., Sanni, L. O. and Tomlins, Keith (2016) Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices. Heat and Mass Transfer, 52 (5). pp. 1061-1070. ISSN 0947-7411 (Print), 1432-1181 (Online) (doi:https://doi.org/10.1007/s00231-015-1625-0)

This list was generated on Fri Nov 22 01:36:38 2024 UTC.