Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour
Oke, Moruf Olanrewaju, Hussein, Jelili Babatunde, Ijale, Ramlat Abiodun, Ojo, Stanley Efosa
Prediction of the thermo-physical properties of deep-fat frying plantain chips (ipekere) using artificial neural network
Adeyanju, James Abiodun, Olajide, John Oluranti, Oke, Emmanuel Olusola, Hussein, Jelili Babatunde, Ude, Chiamaka Jane
Prediction of Colour Characteristics of Microwave-Dried Tomato Slices Using Artificial Neural Network and Adaptive Neuro-Fuzzy Inference Systems
Hussein, Jelili Babatunde, Oke, Moruf Olanrewaju, Agboola, Fausat Fadeke, Sanusi, Mayowa Saheed
Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean
Msheliza, Esther Anjikwi, Umar Abdulkadir, Rukayyatu, Zongoro, Anisah Jacks, Hussein, Jelili Babatunde