Orange‐fleshed sweet potatoes composite bread: A good carrier of beta (β)‐carotene and antioxidant properties.
- Published in:
- Journal of Food Biochemistry, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfbc.13423
- By:
- Publication type:
- Article
Works by Omoba, Olufunmilayo ̓Sade
Results: 15
1
2
Orange peel flour: A potential source of antioxidant and dietary fiber in pearl‐millet biscuit.
- Published in:
- Journal of Food Biochemistry, 2018, v. 42, n. 4, p. 1, doi. 10.1111/jfbc.12523
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- Publication type:
- Article
3
Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits.
- Published in:
- Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00884-z
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- Publication type:
- Article
4
Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit.
- Published in:
- Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00769-1
- By:
- Publication type:
- Article
5
Correction to: In vitro antioxidants and antihypertensive properties of corn silk–lemon infusion.
- Published in:
- 2022
- By:
- Publication type:
- Correction Notice
6
In vitro antioxidants and antihypertensive properties of corn silk–lemon infusion.
- Published in:
- Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00728-w
- By:
- Publication type:
- Article
7
In vitro antioxidants and antihypertensive properties of corn silk–lemon infusion.
- Published in:
- Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00728-w
- By:
- Publication type:
- Article
8
Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2189, doi. 10.1007/s13197-021-05232-z
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- Publication type:
- Article
9
Quality characteristics of non‐gluten biscuit developed from optimized cream and orange‐fleshed sweetpotato flour.
- Published in:
- Crop Science, 2024, v. 64, n. 3, p. 1496, doi. 10.1002/csc2.20934
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- Publication type:
- Article
10
Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal.
- Published in:
- Journal of Culinary Science & Technology, 2024, v. 22, n. 6, p. 1127, doi. 10.1080/15428052.2022.2112351
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- Publication type:
- Article
11
Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan).
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 7, p. 1791, doi. 10.1002/fsn3.748
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- Publication type:
- Article
12
Optimization and prediction of antioxidant properties of a tea-ginger extract.
- Published in:
- Food Science & Nutrition, 2015, v. 3, n. 5, p. 443, doi. 10.1002/fsn3.237
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- Publication type:
- Article
13
DRYING CHARACTERISTICS OF FOAM DRIED WATERMELON AS AFFECTED BY STABILIZING AGENT AND DRYING AIR TEMPERATURE.
- Published in:
- Annals: Food Science & Technology, 2021, v. 22, n. 3, p. 285
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- Publication type:
- Article
14
FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF RAW AND POPPED AMARANTH (Amaranthus cruentus) SEEDS FLOUR.
- Published in:
- Annals: Food Science & Technology, 2018, v. 19, n. 2, p. 399
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- Publication type:
- Article
15
Quality Evaluation of Foam Dried Watermelon Flakes.
- Published in:
- Turkish Journal of Agricultural Engineering Research (TURKAGER), 2022, v. 3, n. 2, p. 245, doi. 10.46592/turkager.1133558
- By:
- Publication type:
- Article