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Olorode, Omobolanle Omowunmi
9
results:
Search for persons
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Online (9)
Mediatypes
Articles (Online) (3)
OpenAccess-fulltext (6)
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1
PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT U..:
OLORODE, Omobolanle Omowunmi
;
ADEDEJI, Olamiji Funke
Food and Environment Safety Journal. 22 (2023) 3 - p. , 2023
Link:
https://doi.org/10.4316/..
?
2
FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY..:
OLORODE, Omobolanle Omowunmi
;
OKE, Emmanuel Kehinde
;
AGBEBI, Pius Alaba
..
Food and Environment Safety Journal. 21 (2022) 4 - p. , 2022
Link:
https://doi.org/10.4316/..
?
3
Complementary Foods and Its Processing Methods: A Review:
Oke, Emmanuel Kehinde
;
Adeyeye, Samuel Ayofemi Olalekan
;
Olorode, Omobolanle Omowunmi
info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2022.14.1.05. , 2022
Link:
https://hrcak.srce.hr/27..
?
4
PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT U..:
Omobolanle Omowunmi OLORODE
;
Olamiji Funke ADEDEJI
http://fens.usv.ro/index.php/FENS/article/view/977/855. , 2023
Link:
https://doaj.org/article..
?
5
Complementary Foods and Its Processing Methods: A Review:
Emmanuel Kehinde Oke
;
Samuel Ayofemi Olalekan Adeyeye
;
Omobolanle Omowunmi Olorode
https://hrcak.srce.hr/file/404694. , 2022
Link:
https://doi.org/10.17508..
?
6
FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY..:
Omobolanle Omowunmi OLORODE
;
Emmanuel Kehinde OKE
;
Pius Alaba AGBEBI
..
http://fens.usv.ro/index.php/FENS/article/view/928/818. , 2022
Link:
https://doaj.org/article..
?
7
Evaluation of qualities of extruded snacks from yellow cass..:
Omobolanle Omowunmi Olorode
;
Sunday Samuel Sobowale
info:eu-repo/semantics/altIdentifier/doi/10.30574/wjarr.2021.10.1.0134. , 2021
Link:
https://zenodo.org/recor..
?
8
SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT..:
Emmanuel Kehinde OKE
;
Michael Ayodele IDOWU
;
Nurat Oluwadamilola THANNI
.
http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/687. , 2019
Link:
https://doaj.org/article..
?
9
Proximate Composition, Cooking and Sensory Properties of No..:
Kehinde Oke, Emmanuel
;
Ayodele Idowu, Michael
;
Omobolaji Okanlawon, Khadijat
..
Journal of Culinary Science & Technology. 22 (2022) 3 - p. 547-573 , 2022
Link:
https://doi.org/10.1080/..
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