Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean
Alawode, Ebunoluwa Kehinde, Idowu, M. A., Adeola, A. A., Oke, E. K., Omoniyi, S. A.
Published in Croatian journal of food science and technology (20.12.2017)
Published in Croatian journal of food science and technology (20.12.2017)
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Frying of Food: A Critical Review
Oke, E. K., Idowu, M. A., Sobukola, O. P., Adeyeye, S. A. O., Akinsola, A. O.
Published in Journal of culinary science & technology (03.04.2018)
Published in Journal of culinary science & technology (03.04.2018)
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Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods
Oke, E. K., Hammod, B. A., Adeola, A. A., Ojo, O. A., Omoniyi, S.A.
Published in Acta Universitatis Sapientiae Alimentaria (01.11.2023)
Published in Acta Universitatis Sapientiae Alimentaria (01.11.2023)
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Physicochemical properties of food grade acetylated cocoyam (Xanthosoma sagittifolium) starches
Tijani, A. O., Ibitayo Omohimi, Celestina, Sanni, L. O., Oke, E. K.
Published in Croatian journal of food science and technology (20.12.2016)
Published in Croatian journal of food science and technology (20.12.2016)
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Occurrence of Cucumber mosaic virus subgroup IA and IB isolates in pepper in Nigeria
A., B. Kayode, B., O. Odu, K., E. Oke, O., O. Odedara, C., G. Elum
Published in African journal of microbiology research (07.05.2019)
Published in African journal of microbiology research (07.05.2019)
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The reaction of Amaranthus hybridus to infection by Amaranthus mosaic virus
Kareem, KT, Ehinmore, I, Oke, KE, Arogundade, O
Published in International Journal of Biological and Chemical Sciences (16.11.2011)
Published in International Journal of Biological and Chemical Sciences (16.11.2011)
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