1. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour;Adebiyi;Food Chemistry,2017
2. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products;Adebiyi;Critical Reviews in Food Science and Nutrition,2018
3. African sorghum-based fermented foods: Past, current and future prospects;Adebo;Nutrients,2020
4. Effect of fermentation period on the chemical composition and functional properties of pigeon peas (Cajanus cajan) seed flour;Adebowale;International Food Research Journal,2011
5. Effect of starter cultures on the anti-nutrient contents, minerals and viscosity of ogwo, a fermented sorghum–Irish potato gruel;Adegbehingbe;International Food Research Journal,2015