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Publications by Oladayo Adeyi
Rheological Properties of Sunflower Oil-In-Water Emulsion Containing Vinegar, Stabilized With Gelatinized Bambara Groundnut Flour
International Journal of Engineering Research in Africa
Engineering
Effect of Soluble Dietary Fibres From Bambara Groundnut Varieties on the Stability of Orange Oil Beverage Emulsion
African Journal of Science, Technology, Innovation and Development
Development
Civil
Computer Networks
Structural Engineering
Communications
Computer Science Applications
Related publications
Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum
Advanced Pharmaceutical Bulletin
Toxicology
Pharmaceutics
Pharmacology
Pharmaceutical Science
An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified With Bambara Groundnut Flour (Voandzeia Subterranean Thouars)
Academic Journal of Interdisciplinary Studies
Arts
Management
Finance
Business
Humanities
Economics
Environmental Science
Econometrics
Accounting
Social Sciences
Micro Sunflower Oil-Water-Emulsion as Fat Replacer in Biscuits
American Journal of Food Technology
Food Science
The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough
INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
Friction and Surface Temperature of Wet Hair Containing Water, Oil, or Oil-In-Water Emulsion
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Production and Quality Evaluation of Extruded Snack From Blends of Bambara Groundnut Flour, Cassava Starch, and Corn Bran Flour
Journal of Food Processing and Preservation
Chemistry
Chemical Engineering
Food Science
Rheological and Water Binding Properties of Fat-In-Water Type Emulsions Stabilized by Potato Starch
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Transformation of the Rheological Properties of a Soya Oil-In-Water Emulsion as a Result of the Addition of Salt Substitutes
Agricultural and Food Science
Food Science
