Items where Author is "Banwo, K."

Article

Olojede, A. O. and Sanni, A. I. and Banwo, K. (2020) Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread. LWT - Food Science and Technology, 118. p. 108769. ISSN 0023-6438

Olojedea, A. O. and Sannia, A. I. and Banwo, K. (2020) Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread. LWT - Food Science and Technology, 118. pp. 1-6. ISSN 0023-6438

Olojede, A. O. and Sannic, A. I. and Banwo, K. (2020) Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum. LWT - Food Science and Technology, 120. ISSN 0023-6438

Olojede, A. O. and Sanni, A. I. and Banwo, K. and Adesulu Dahunsi, A. T. (2020) Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures. LWT - Food Science and Technology, 129. p. 109576. ISSN 0023-6438

Ogunsakin, A. O. and Vanajakshi, V. and Anu Appaiah, K. A. and Vijayendra, S. V. N. and Walde, S. G. and Banwo, K. and Sanni, A. I. and Prabhasankar, P. (2017) Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT - Food Science and Technology, 82. pp. 326-334. ISSN 0023-6438