1.Changes in Functional and Pasting Properties of Trifoliate Yam Flour during Storage

作　　者：O A Abiodun ;R Akinoso ;O J Oluoti

出　　处：Journal of Applied Sciences and Environmental Management. 2014 ;18(2):337-340.doi:10.4314/jasem.v18i2.26

出版社：Department of Pure & Industrial Chemistry, University of Port Harcourt

文章 ID：101765380

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2.Physico-chemical Properties of Serendipity Berry ( Dioscoreophyllum cumminsii ) Fruit

作　　者：O A Abiodun ;R Akinoso

出　　处：Journal of Applied Sciences and Environmental Management. 2014 ;18(2):218-221.doi:10.4314/jasem.v18i2.10

出版社：Department of Pure & Industrial Chemistry, University of Port Harcourt

文章 ID：101765556

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3.Effects of Drying Methods on Proximate andPhysico-chemical Properties of Fufu FlourFortified with Soybean

作　　者：A. Ojo ;O. A. Abiodun ;J. O. Odedeji 等

出　　处：Current Journal of Applied Science and Technology. 2014 ;4(14):2079-2089.

出版社：Sciencedomain International

文章 ID：1023308295

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4.Effect of Pre-Cooking and Particle SizeDistribution on the Pasting and FunctionalProperties of Trifoliate (Dioscorea dumetorum)Yam Flour

作　　者：O. A. Abiodun ;O. A. Omolola ;O. O. Olosunde 等

出　　处：Current Journal of Applied Science and Technology. 2013 ;3(4):847-859.

出版社：Sciencedomain International

文章 ID：1023308568

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