日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour

品种、预处理和干燥方法对优质山药粉功能特性和糊化特性的影响

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.260
Wahab, Bashirat A; Adebowale, Abdul-Rasaq A; Sanni, Silifat A; Sobukola, Olajide P; Obadina, Adewale O; Kajihausa, Olatundun E; Adegunwa, Mojisola O; Sanni, Lateef O; Tomlins, Keith
发表日期：2016
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Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour

优化小麦粉和啤酒糟木薯粉混合制成的油炸小吃的某些加工参数和品质特性

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.255
Omidiran, Adebukola T; Sobukola, Olajide P; Sanni, Ajoke; Adebowale, Abdul-Rasaq A; Obadina, Olusegun A; Sanni, Lateef O; Tomlins, Keith; Wolfgang, Tosch
发表日期：2016
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Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour

添加豇豆粉的芋头食谱的化学成分、矿物质组成和感官可接受性

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.30
Olayiwola, Ibiyemi; Folaranmi, Funmi; Adebowale, Abdul-Rasaq A; Oluseye, Onabanjo; Ajoke, Sanni; Wasiu, Afolabi
发表日期：2013
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Effects of solid content and temperature on viscosity of tapioca meal

固形物含量和温度对木薯粉粘度的影响

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-011-0363-7
Adebowale, Abdul-Rasaq A; Sanni, Lateef O
发表日期：2013
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