Bakare, H.A: Research

(a) Research in Progress
1. Dough Rheology, Baking and Sensory Qualities  of Biscuit  from Blends of Breadfruit and
Wheat flours

(b) Research completed but yet not published
1. Composition and Pasting properties of Breadfruit  (Artocarpus communis Forst) from
South west States of Nigeria.
2. Batter rheology, Baking and Sensory Qualities  of Cake from Blends of Breadfruit and   
Wheat flours.
3. Towards Culinary Improvement of  Ebiripo: A Steamed Cocoyam Paste from South West
Nigeria.
4.  Assessment of  Impact of Tourism on the Economy  Nigeria and other Selected Tourism
Inclined  Countries

Leave a Reply