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Adeyeye SAO, Adebayo-Oyetoro AO, Tiamiyu HK, Oke EK. Effect of natural fermentation on quality and sensory properties of soy-wara (a Nigerian fried soy-cheese). JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2017.1418692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | | | - Hussaina Kehinde Tiamiyu
- Department of Home Economics, School of Vocational and Technology Education, College of Education, Azare, Nigeria
| | - Emmanuel Kehinde Oke
- Department of Food Science and Technology, College of Food and Human Ecology, Abubakar Federal University of Agriculture, Abeokuta, Nigeria
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Ahmadian-Kouchaksaraei Z, Varidi M, Varidi MJ, Pourazarang H. Study of stability characteristics of sesame milk: effect of pasteurization temperature, additives, and homogenisation pressure. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Z. Ahmadian-Kouchaksaraei
- Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - M. Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - M. Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - H. Pourazarang
- Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
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