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3 results for Peluola-Adeyemi O.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: 13170Downloads: 11794
breadfruit wheat cake and quality
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Physical Properties of Bread from Wheat– Cassava Flour Composite Using Response Surface Methodology (RSM)
by Peluola-Adeyemi O.A, Adepoju P.A and Lawal S.O
American Journal of Food Science and Technology. 2019, 7(4), 122-126. DOI: 10.12691/ajfst-7-4-3
Pub. Date: June 07, 2019Views: 12169Downloads: 11092
physical properties wheat/cassava baking temperature time bread
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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: 12412Downloads: 11863
cookies baking temperature baking time RSM (Response surface methodology)
Abstract Full Text PDF (619 KB) Full Text HTML Full Text ePUB (1181 KB)
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