Search Results - Adegoke, G.O. (Ibadan Univ. (Nigeria). Dept. of Food Technology)

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  1. 1
    Influence of grain quality, heat and processing time on the reduction of aflatoxin B(1) levels in 'tuwo' and 'ogi': two cereal-based products

    Influence of grain quality, heat and processing time on the reduction of aflatoxin B(1) levels in 'tuwo' and 'ogi': two cereal-based products by Adegoke G.O, Otumu E.J, Akanni A.O

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  2. 2
    Effect of sample pretreatments on the storability of ground melon 'egusi' - Colocynthis citrillus L

    Effect of sample pretreatments on the storability of ground melon 'egusi' - Colocynthis citrillus L by Adegoke, G.O. (Ibadan Univ. (Nigeria). Dept. of Food Technology), Ndife, J

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    Production, nutritional profiles and storability of 'aadun' and 'kokoro': two corn products

    Production, nutritional profiles and storability of 'aadun' and 'kokoro': two corn products by Adegoke, G.O. (Ibadan Univ. (Nigeria). Dept. of Food Technology), Adebayo, C.O

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