Search Results - Chetachukwu, Adegoke Samuel

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  1. 1
    Physicochemical and microbial quality of coated raw and oleogel-fried chicken

    Physicochemical and microbial quality of coated raw and oleogel-fried chicken by Adrah, Kelvin, Adegoke, Samuel Chetachukwu, Tahergorabi, Reza

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  2. 2
    Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

    Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties by Chetachukwu, Adegoke Samuel, Thongraung, Chakree, Yupanqui, Chutha Takahashi

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  3. 3
    A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

    A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods by Mahmud, Niaz, Islam, Joinul, Oyom, William, Adrah, Kelvin, Adegoke, Samuel Chetachukwu, Tahergorabi, Reza

    Published in Heliyon
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  4. 4
    Effect of short‐chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt

    Effect of short‐chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt by Chetachukwu, Adegoke Samuel, Thongraung, Chakree, Yupanqui, Chutha Takahashi

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  5. 5
    Study of oleogel as a frying medium for deep-fried chicken

    Study of oleogel as a frying medium for deep-fried chicken by Adrah, Kelvin, Adegoke, Samuel Chetachukwu, Nowlin, Kyle, Tahergorabi, Reza

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  6. 6
    Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing

    Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing by Kyaw, Khin Sandar, Adegoke, Samuel Chetachukwu, Ajani, Clement Kehinde, Nwabor, Ozioma Forstinus, Onyeaka, Helen

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  7. 7
    Microstructural and physicochemical changes of coated and frozen fried chicken

    Microstructural and physicochemical changes of coated and frozen fried chicken by Adegoke, Samuel Chetachukwu, Adrah, Kelvin, Nowlin, Kyle, Tahergorabi, Reza

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  8. 8
    Study of oleogel as a frying medium for deep-fried chicken

    Study of oleogel as a frying medium for deep-fried chicken by Adrah, Kelvin, Adegoke, Samuel Chetachukwu, Nowlin, Kyle, Tahergorabi, Reza

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  9. 9
    Fortification of Surimi Gels with Camel Milk

    Fortification of Surimi Gels with Camel Milk by Sharaf Eddin, Abdulhakim, Adegoke, Samuel Chetachukwu, Ibrahim, Salam A., Tahergorabi, Reza

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