All Stories

  1. Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour

    Article • Journal of Culinary Science & Technology, December 2017, Taylor & Francis

    Dr Adegoke H Bakare, Dr Olajide P Sobukola

  2. Quality attributes of a non-gluten flour

    Article • Food Science & Nutrition, January 2017, Wiley

    Dr Olajide P Sobukola, Dr Abiodun Aderoju Adeola, T. Adeniyi Afolabi

  3. Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips

    Article • Journal of Food Quality, January 2017, Hindawi Publishing Corporation

    Dr Olajide P Sobukola, Dr MOJISOLA OLANIKE ADEGUNWA

  4. Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

    Article • Journal of Food Processing and Preservation, November 2016, Wiley

    Dr Abdul-Rasaq Adesola Adebowale, Dr Olajide P Sobukola

  5. Quality attributes of cassava-fish crackers enriched with different flours: An optimization study by a simplex centroid mixture design

    Article • Journal of Food Process Engineering, September 2016, Wiley

    Dr Olajide P Sobukola, Dr Adegoke H Bakare

  6. Experimental and Mathematical Description of Sorption Isotherms and Thermodynamic Properties of Salted and Dried African Catfish (Clarias gariepinus)

    Article • International Journal of Food Engineering, January 2012, De Gruyter

    Dr Olajide P Sobukola

  7. Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices

    Article • International Journal of Food Engineering, January 2009, De Gruyter

    Dr Olajide P Sobukola