Effect of unit operations of production on the cyanide content and acceptability of gari
Akingbala, J.O, Oguntimein, G.B, Bolade, M.K
Published in Journal of food processing and preservation (01.10.1993)
Published in Journal of food processing and preservation (01.10.1993)
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Journal Article
Emulsifying properties of three African food hydrocolloids: okra (Hibiscus esculentus), dika nut (Irvingia gabonensis), and khan (Belschmiedia sp.)
Ndjouenkeu, R. (Ngaoundere Univ. (Cameroon). Dept. of Food Science and Nutrition), Akingbala, J.O, Oguntimein, G.B
Published in Plant foods for human nutrition (Dordrecht) (1997)
Published in Plant foods for human nutrition (Dordrecht) (1997)
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Journal Article
STEEPING OF WHOLE AND DRY MILLED MAIZE KERNELS IN OGI PREPARATION
AKINGBALA, J.O., ONOCHIE, E.U., ADEYEMI, I.A., OGUNTIMEIN, G.B.
Published in Journal of food processing and preservation (01.03.1987)
Published in Journal of food processing and preservation (01.03.1987)
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Journal Article
The effect of processing parameters on gari quality
Oguntimein, G.B, Akingbala, J.O, Bolade, M.K, Abass, A.B
Published in Working document (CBN; CRIFC; AARD; CIAT) (1995)
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Published in Working document (CBN; CRIFC; AARD; CIAT) (1995)
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