[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Items where Author is "Olojede, A. O."

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Item Type | No Grouping
Jump to: Article
Number of items: 3.

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

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

This list was generated on Sun Nov 10 04:34:27 2024 IST.