Dr OJO, Ademola

PUBLICATIONS

Onayemi, O., Ojo, A. and Adetunji, V. O. (1985). Peeling of yams for processing. Journal of Food Processing and Preservation 9, 171 -178.

Akanbi, C. T., Ade-Omowaye, B. I., Ojo, A., and Adeyemi, I. A. (2003). Effect of processing factors on rheological properties of ogi. International Journal of Food Properties, Vol. 6, No. 3, 405 – 418.

Oyinlola, A., Ojo, A. and Adekoya, l. O. (2004). Development of a laboratory model screw press for peanut oil expression. Journal of Food Engineering 64, 221 – 227.

Oladunmoye. O. O, Ojo, A., Adeyemi, I. A. and Orishagbemi, C. O. (2004). Characterization of rheological properties of wheat and non-wheat-based doughs intended for bread making. J. Food sci. Technol. 5, 502 – 506.

Ojo, A. and Akanbi, C. T. (2006). Rheology of soy-ogi: effect of concentration and temperature. Journal of Food Engineering 72, 141 – 146.

Taiwo, k. A., Akani, C. T. And Ojo, A. (2004). Studies on the deep fat frying of yam slices. Journal of Agricultural Engineering and Technology 12, 54 – 56.

Akanbi, C. T., Adeyemi, R . S. and Ojo, a. (2006). Drying characteristics and sorption isotherm of tomato slices. Journal of Food Engineering 73, 157 – 163.

Adetunji, O. A., Betiku, E., Ojo, A. and Solomon , B. O. (2006). Effect of some selected processing routes on the nutritional value of soy yoghurt. Journal of Applied Sciences 6 (3): 527 – 530.

Oladunmoye, O. O., Ojo, A., Akinoso, R. and Akanbi, C. T. (2010). Thermo-physicalproperties of composite bread dough with maize and cassava flours. International Journal of Food Science and Technology, 45, 587 – 593.