All Stories

  1. Flour, dough and bread properties of wheat flour substituted with orange-fleshed sweetpotato flour

    Article • Journal of Culinary Science & Technology, March 2018, Taylor & Francis

    Prof Taofik A Shittu, Dr Abideen Idowu Adeogun, Edun Adebanke

  2. Modelling of mechanical properties of five maize varieties at critical processing conditions in the production of fermented slurry-ogi

    Article • International Journal of Food Properties, January 2018, Taylor & Francis

    Prof Taofik A Shittu

  3. Development of an Optimized Cassava Starch-Based Custard Powder

    Article • Journal of Culinary Science & Technology, December 2017, Taylor & Francis

    Dr wasiu AWOYALE, Prof Taofik A Shittu, Dr Abdul-Rasaq Adebowale, Dr MOJISOLA OLANIKE ADEGUNWA

  4. Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard

    Article • Food Science & Nutrition, August 2017, Wiley

    Dr Abdul-Rasaq Adesola Adebowale, Prof Taofik A Shittu

  5. Impact of cassava flour properties on the sensory quality of composite white bread

    Article • Quality Assurance and Safety of Crops & Foods, August 2015, Wageningen Academic Publishers

    Prof Taofik A Shittu

  6. Bread from Composite Plantain-Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities

    Article • Journal of Food Processing and Preservation, October 2013, Wiley

    Prof Taofik A Shittu