A. Adelekan

发表

Mathematical modelling of drying characteristics of blanched field pumpkin (Cucurbita pepo L) slices

T. O. Olurin, A. Adelekan, W. Olosunde, 2012 .

Physicochemical and sensory properties of blendsfrom beniseed, trifoliate yam and wheat flours

A. Adelekan, Olu Malomo, O. E. Dudu, 2017 .

Production of Ogi from germinated sorghum supplemented with soybeans

Olusola Bandele O.B. Oyewole, A. Adelekan, 2010 .

Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage

A. Adelekan, N. Arisa, Adediran E. Alamu, 2013 .

Bacterial diversity study on fermentation of Parkia biglobosa using 16 s rRNA gene analysis

N. Esiobu, A. Adelekan, S. Uzochukwu, 2017 .

Bacterial Succession Studies during Fermentation of African Locust Bean ( Parkia biglobosa ) to Iru Using Molecular Methods

A. Adelekan, 2012 .

Evaluation of Storage Stability and Quality Parameters in Biscuit Made from Blends of Wheat, Cassava (Manihot esculenta) and Carrot (Daucus carota) Flour

A. Adelekan, Olawale T. Gbadebo, 2019 .

Effect of enrichment with turmeric and ginger on some quality characteristics of fermented maize Ogi

A. Adelekan, E. Alamu, Bolanle Esther Daramola, 2021, Croatian journal of food science and technology.

Bread-making potential of heat-moisture treated cassava flour-additive complexes

Ying Ma, A. Oyedeji, S. Oyeyinka, 2020 .

Nutritional, functional, and bioactive properties of african underutilized legumes

S. O. Dahunsi, C. Omonhinmin, O. Ojuederie, 2023, Frontiers in Plant Science.

Effect of coconut (Cocos nucifera) flakes substitution on some quality parameters of wheat bread

A. Adelekan, TA Alamu, 2021, African Journal of Food, Agriculture, Nutrition and Development.