T. Oloyede

Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

O. Adebo, M. K. Adenekan, J. A. Adebiyi, 2017, Food science & nutrition.

Contribution of information and communication technology to the prevalence of obesity and elevated blood pressure among secondary school students in Nigeria.

R. A. Shehu, S. Onasanya, T. Oloyede, 2010 .

Changes in Liver Enzyme Activities in African Catfish (Clarias gariepinus) Exposed to Crude Oil

T. Oloyede, 2006 .