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Hakeem Oyedele
Hakeem Oyedele
International Institute of Tropical Agriculture
Food science
Sensory system
Chemistry
Organoleptic
Fermentation
2
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Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
2021
Journal of Culinary Science & Technology
Wasiu Awoyale
Hakeem Oyedele
Ayodele A. Adenitan
Emmanuel Oladeji Alamu
Busie Maziya-Dixon
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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
2021
Journal of Food Processing and Preservation
Wasiu Awoyale
Hakeem Oyedele
Ayodele A. Adenitan
Michael Adesokan
Emmanuel Oladeji Alamu
Busie Maziya-Dixon
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