Items where Author is "Adebowale, Olalekan J."

Adebowale, Olalekan J. and Taylor, J. R and De Kock, H. L (2020) Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels. Food Science and Technology. pp. 1-9.

Bamidele, O.P. and Adebowale, Olalekan J. (2019) EFFECT OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) FLOUR ADDITION ON THE NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF SORGHUM-COMPOSITE FLOUR BLENDS. FEPI-JOPAS, 1 (1). pp. 55-60. ISSN 2714-2531

Adebowale, Olalekan J. and Oladele, A.K. and Fadairo, O. S. (2019) GREEN PLANTAIN AND WHOLE WHEAT FLOUR BLENDS: PHYSICOCHEMICAL PROPERTIES OF FLOUR AND SENSORY QUALITY OF COOKED PORRIDGE. FEPI-JOPAS, 1 (1). pp. 37-44. ISSN 2714-2531

Ajayi, Adebola and okeye, Oluwagbemiga K. S and Umar, Basheer F. and Adebowale, Olalekan J. (2012) INFLUENCE OF ALKALINE-COOKING ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF UNDER-UTILISED SEED OF OIL BEAN (HEXALOBUS CRISPIFLORUS) FLOUR. Journal of Medical and Applied Biosciences, 4. pp. 67-77. ISSN 2277-0054

Adebowale, Olalekan J. and Taylor, R.N. and De Kock, H. L Effects of microwaving sorghum grain on the sensory characteristics of porridges prepared from flours stored for up to 6 weeks at 50ºC. In: Department of Consumer and Food Sciences University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa, South Africa.

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