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Works by Oladiran, Dolapo A.

Results: 5

1

Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review.

Published in:

Food Reviews International, 2022, v. 38, n. 5, p. 1033, doi. 10.1080/87559129.2020.1762640

By:

Oladiran, Dolapo A.;
Emmambux, Naushad M.

Publication type:

Article

2

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace.

Published in:

Starch / Staerke, 2018, v. 70, n. 7/8, p. 1, doi. 10.1002/star.201700298

By:

Oladiran, Dolapo A.;
Emmambux, Naushad M.

Publication type:

Article

3

Effects of extrusion cooking and wheat bran substitution on the functional, nutritional, and rheological properties of cassava-defatted toasted soy composite.

Published in:

Starch / Staerke, 2017, v. 69, n. 7/8, p. 1, doi. 10.1002/star.201600183

By:

Oladiran, Dolapo A.;
Emmambux, Naushad M.

Publication type:

Article

4

Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber.

Published in:

Food Science & Nutrition, 2015, v. 3, n. 6, p. 597, doi. 10.1002/fsn3.250

By:

Bamidele, Oluwaseun P.;
Fasogbon, Mofoluwaso B.;
Oladiran, Dolapo A.;
Akande, Ebunoluwa O.

Publication type:

Article

5

Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends.

Published in:

Journal of Food Processing & Preservation, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfpp.14923

By:

Bamidele, Oluwaseun P.;
Oladiran, Dolapo A.;
Kayitesi, Eugenie;
Ogundele, Opeolu M.

Publication type:

Article