Works by Olugbuyi, Ayo O.

Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 777, doi. 10.1080/15428052.2021.2016529

By:

• Badejo, Adebanjo A.;
• Oduola, Temitope;
• Falarunu, James A.;
• Olugbuyi, Ayo O.

Publication type:

Article