Search Results - "., T.N. Fagbemi" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Antioxidant properties of beverages from graded mixture of green/roasted coffee and hibiscus sabdariffa calyx flours

Antioxidant properties of beverages from graded mixture of green/roasted coffee and hibiscus sabdariffa calyx flours

by Agunbiade, H.O., Fagbemi, T.N., Aderinola, T.A.
Published in Applied Food Research (01.12.2022)

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Cyanide, haematology and histopathology profiles of albino rats fed with ‘Fufu’-based diets produced from mixed starter cultures

Cyanide, haematology and histopathology profiles of albino rats fed with ‘Fufu’-based diets produced from mixed starter cultures

by Babatuyi, C.Y., Boboye, B.E., Fagbemi, T.N., Enujiugha, V.N.
Published in Heliyon (01.07.2020)

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The influence of processing techniques on the energy, ash properties and elemental composition of cashew nut (Anacardium occidentale Linn)

The influence of processing techniques on the energy, ash properties and elemental composition of cashew nut (Anacardium occidentale Linn)

by Fagbemi, T.N.
Published in Nutrition and food science (28.03.2008)

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Processing Effects on Some Antinutritional Factors and In vitro Multienzyme Protein Digestibility (IVPD) of Three Tropical Seeds: Breadnut (Artocarpus altilis), Cashewnut (Anacardium occidentale) and Fluted Pumpkin (Telfairia occidentalis)

Processing Effects on Some Antinutritional Factors and In vitro Multienzyme Protein Digestibility (IVPD) of Three Tropical Seeds: Breadnut (Artocarpus altilis), Cashewnut (Anacardium occidentale) and Fluted Pumpkin (Telfairia occidentalis)

by ., T.N. Fagbemi, ., A.A. Oshodi, ., K.O. Ipinmoroti
Published in Pakistan journal of nutrition : PJN (15.06.2005)

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Effect of blanching and ripening on functional properties of plantain (Musa aab) flour

Effect of blanching and ripening on functional properties of plantain (Musa aab) flour

by Fagbemi, T.N. (Federal Univ. of Technology, Akue, Ondo State (Nigeria). Dept. of Crop Production)
Published in Plant foods for human nutrition (Dordrecht) (1999)

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Chemical composition, amino acid analysis and functional properties of breadnut (Artocarpus altilis) flour

Chemical composition, amino acid analysis and functional properties of breadnut (Artocarpus altilis) flour

by Oshodi, A.A, Ipinmoroti, K.O, Fagbemi, T.N
Published in Die Nahrung (01.12.1999)

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