Skip to content

PeerfordResearch intelligence

Countries
Institutions
Researchers
Fields
Rankings
Compare
Commons

Search institutions, scholars, countries and publications

Countries
Institutions
Researchers
Fields
Rankings
Compare

CommonsWhere researchers talk about their work

Search institutions, scholars, countries and publications

Every figure here is counted by Peerford from the works themselves, the same way for every institution.

Browse

Countries
Institutions
Researchers
Fields
Rankings
Commons, for researchers

About

How Peerford counts
Compare institutions
Privacy
Terms of use

Contact

hello@peerford.com
https://wa.me/peerford · WhatsApp

Language

English
FrançaisFrench
PortuguêsPortuguese
العربيةArabic

Theme

SystemLightDark

Development of a Permeability Model for Palm Fruit Cake · Peerford

Article · Journal · 2007

Development of a Permeability Model for Palm Fruit Cake

Oseni Kehinde Owolarafe, Ganiyu Ademola Badmus, Michael O. Faborode

International Journal of Food Engineering

Closed access

Go to the publisher 10.2202/1556-3758.1042

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 19th percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country

Oseni Kehinde OwolarafeFirst author
- Obafemi Awolowo University (NG)
as printed: Oseni K Owolarafe
Ganiyu Ademola Badmus
- Nigerian Institute For Oil Palm Reasearch (NG)
as printed: Ganiyu A Badmus
Michael O. FaborodeSenior author
- Obafemi Awolowo University (NG)
as printed: Michael O Faborode

Country

Nigeria

Fields

A work can sit in several, each with a score

Food Chemistry and Fat Analysis

Topic

Edible Oils Quality and AnalysisTopic

Spectroscopy and Chemometric AnalysesTopic