Instituto Internacional de Agricultura Tropical (IITA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/114560
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Ítem Quality evaluation of cooked noodles produced from cassava starch and egg albumen powderAkinwale, T.E.; Shittu, T.; Adebowale, A.A.; Adewuyi, S.Ítem Development of an optimized cassava starch-based custard powder(Informa UK Limited) Awoyale, W.; Sanni, Lateef O.; Shittu, T.A.; Adebowale, A.A.; Adegunwa, M.O.Ítem Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard(Wiley) Akinwale, T.E.; Shittu, T.A.; Adebowale, A.A.; Adewuyi, S.; Abass, A.Ítem Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil(Wiley) Omidiran, A.T.; Sobukola, O.P.; Sanni, S.A.; Sanni, L.O.; Adebowale, A.A.; Shajobi, A.O.; Kulakow, Peter A.