All Stories

  1. Production of extrudate pasta from optimal sorghum–peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms

    Article • Transactions of the Royal Society of South Africa, August 2019, Taylor & Francis

    Dr sunday Sobowale

  2. Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium ) noodles

    Article • Food Science & Nutrition, October 2018, Wiley

    Dr sunday Sobowale, Oluwafemi Adebo

  3. Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

    Article • Food Science & Nutrition, December 2017, Wiley

    Dr sunday Sobowale, Oluwafemi Adebo

  4. Is it possible to produce an acceptable, shelf-stable peanut-wheat flour bread ?

    Article • Journal of Food Processing and Preservation, June 2017, Wiley

    Dr sunday Sobowale, Adedola Adeboye

  5. Design, construction, and performance evaluation of a gari roaster

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

    Dr sunday Sobowale, Oluwafemi Adebo

  6. Melon sheller design

    Article • Journal of Food Process Engineering, July 2015, Wiley

    Dr sunday Sobowale