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3 results for Abegunde T.A.

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Quality Evaluation of Baked Cake from Wheat Breadfruit Composite Flour
by Abegunde T.A, Bolaji O.T, Adeyeye S.A and Peluola-Adeyemi O.A
American Journal of Food Science and Technology. 2019, 7(1), 31-39. DOI: 10.12691/ajfst-7-1-6
Pub. Date: February 10, 2019Views: 12301Downloads: 10862
breadfruit wheat cake and quality
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Impact of Soaking Period and Drying Temperature on the Pasting Properties of Ogi Produced from Some Selected Maize Varieties
by Bolaji O.T., Abegunde T.A, Praise-Ofuani-Oyinloye O.C, Fashakin J.F and Apotiola Z.O.
American Journal of Food Science and Technology. 2017, 5(5), 220-227. DOI: 10.12691/ajfst-5-5-8
Pub. Date: October 25, 2017Views: 12264Downloads: 10550
ogi soaking period drying pasting viscosity
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Optimization of Processing Conditions on Some Selected Mechanical Properties of Cookies from Wheat-Cocoyam Flour Using Response Surface Methodology (RSM)
by Peluola-Adeyemi O.A, Bolaji O.T, Abegunde T.A and Ogungbesan V.T
American Journal of Food Science and Technology. 2019, 7(1), 22-26. DOI: 10.12691/ajfst-7-1-4
Pub. Date: January 26, 2019Views: 11339Downloads: 10619
cookies baking temperature baking time RSM (Response surface methodology)
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