Author:
Oke Emmanuel Kehinde,Adeoye Moyosore Rebecca,Adeola Abiodun Aderoju,Ojo Oluwakemi Abosede,Omoniyi Saheed Adewale
Reference53 articles.
1. Effects of heat processing time and pH on the microflora aflatoxin content and storability of ‘wara’ a soft white cheese;Adegoke;Die Nahrung,1992
2. Development,evaluation and sensory quality of orange fleshed sweetpotato (Ipomoea batatas Lam) extruded pasta products;Akinsola;Croatian Journal of Food Technology, Biotechnology and Nutrition,2017
3. Some quality attributes of complementary food product from flour blends of orange flesh sweetpotato, sorghum and soybean;Alawode;Croatian Journal of Food Science and Technology,2017
4. Formulation of weaning food from fermented maize, rice, soybeans and fish meal;Amankwah;Pakistan Journal of Nutrition 8,2009
5. Official methods of analysis;AOAC,2012
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献