Journal of Food Processing & Technology

Adebayo WA, OGUNSINA BS, TAIWO KA. Extrusion parameters impact on cooking qualities of plantain-wheat instant noodle.

Ali RA. Impact of Cooking and Additives on the Chemical and Microbiological Characteristics of Indomie Noodles (Doctoral dissertation, Sudan University of Science and Technology).

Shere PD, Sahni P, Devkatte AN, Pawar VN. Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles. Nutrition & Food Science. 2020 Apr 18.

Balami AA, Dauda SM, Lawal A, Ahmad D. Some engineering properties of Palmyra palm tree (borassus aethiopum) germinating shoot. Agric Eng Int: CIGR Journal. 2016 Mar 1;18(1):58-69.

Prasad K, Anil A, Singh Y, Sinha AS. Concentration dependent rheological behaviour of promising basmati and non basmati rice flour. International Food Research Journal. 2013 Jul 1;20(4):2005.

Agarwal S, Chauhan ES. Extrusion processing: The effect on nutrients and based products. The Pharma Innovation Journal. 2019;8(4):464-70.

Kumar SH, Prasad K. Optimization of flaked rice dry roasting in common salt and studies on associated changes in chemical, nutritional, optical, physical, rheological and textural attributes. Asian Journal of Chemistry. 2017;29(6):1380-92.

Adebayo WA, Ogunsina BS, Taiwo KA. Sensory, textural and cooking quality of instant noodles produced from Musa spp-wheat composite flours. Arid Zone Journal of Engineering, Technology and Environment. 2018 Dec 1;14(SP. i4):74-85.

Kumar S, Prasad K. Effect of paddy parboiling and rice puffing on physical, optical and aerodynamic characteristics. International Journal of Agriculture and Food Science Technology. 2013;4(8):765-70.

Singh Y, Prasad K. Physical characteristics of some of the paddy varieties as affected by shelling and milling operations. ORYZA-An International Journal on Rice. 2013;50(2):174-80.

Singh Y, Prasad K. Physical characteristics of some of the paddy varieties as affected by shelling and milling operations. ORYZA-An International Journal on Rice. 2013;50(2):174-80.

Hymavathi TV, Thejasri V, Roberts TP. Enhancing cooking, sensory and nutritional quality of finger millet noodles through incorporation of hydrocolloids. International Journal of Chemical Studies. 2019;7(2):877-81.

Udachan I, Sahoo AK. Quality evaluation of gluten free protein rich broken rice pasta. Journal of food Measurement and Characterization. 2017 Sep;11(3):1378-85.

Khatkar AB, Kaur A. Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles. Journal of Food Measurement and Characterization. 2018 Sep;12(3):2218-29.

Güne? G, Turan D. New Technologies and Edible Coatings for Minimally Processed and Refrigerated (MPR) Fruits and Vegetables (Fresh Cuts and Freshly Squeezed Juices). InMinimally Processed Refrigerated Fruits and Vegetables 2017 (pp. 587-617). Springer, Boston, MA.

Adebowale OO, Daniel MA, Ani CP. FUNCTIONAL AND PASTING PROPERTIES OF A COMPLEMENTARY FOOD MADE FROM AFRICAN WALNUT AND FERMENTED MAIZE FLOUR.

Bahl D, Jaiswal RK, Ahsan M, Bano F, Anand M, Khan D, Husain A, Ahmad A, Al-Abbasi FA, Khan SA. Research and Reviews: Journal of Pharmaceutical Quality Assurance.

Graça A, Salazar M, Quintas C, Nunes C. Low dose UV-C illumination as an eco-innovative disinfection system on minimally processed apples. Postharvest biology and technology. 2013 Nov 1;85:1-7.

Ajatta MA, Olaoye BM, Enujiugha VN. BIOCHEMICAL CHANGES DURING FERMENTATION OF KIDNEY BEANS FOR PRODUCTION OF CONDIMENT.

Adebayo-Oyetoro AO, Olatidoye OP, Bamikole TJ, Igene CO, Coker OJ. Quality Characteristics of Complementary Food from Locally Fermented Maize Flour Blended with Sprouted Velvet Bean (Mucuna utilis) Flour in Nigeria. European Journal of Nutrition & Food Safety. 2021 Mar 2:79-92.