Search Results - "Oyedeji, A. B."

Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips by Tomlins, K. I., Ijabadeniyi, O. A., Adegunwa, M. O., Henshaw, Folake, Sobukola, O. P., Oyedeji, A. B., Sanni, L. O.

“…Effects of frying treatments on texture (hardness) and colour parameters ( L , a , b , Δ E ) during deep fat frying of yellow fleshed cassava root slices (TMS…”
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Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices by Oyedeji, A. B., Sobukola, O. P., Henshaw, F. O., Adegunwa, M. O., Sanni, L. O., Tomlins, K. I.

“…Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was…”
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