African Journal of Food Science and Technology

Ajiboye Tolulope Stella

Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Oyostate, Nigeria

Publications

• Research   
  Cooking quality and sensory evaluation of pasta made from wheat, orange fleshed sweetpotato and pigeon pea (Cajanus cajan)
  Author(s): Ajiboye Tolulope Stella, Ade-Omowaye Beatrice Iyabo Olayemi, Adejuyitan Johnson Akinwumi and Arinkoola Akeem O*
  
  Central Composite Design (CCD) of response surface methodology (RSM) was adopted to determine the effect of the wheat flour, OFSP (Mother,s Delight (MD) and King J (K.. View More»
  

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