Works matching AU Rotowa, Kehinde O.

Physiochemical, Antioxidant Properties and Carotenoid Retention /Loss of Culinary Processed Orange Fleshed Sweet Potato.

Published in:

Journal of Culinary Science & Technology, 2021, v. 19, n. 6, p. 535, doi. 10.1080/15428052.2020.1799278

By:

• Olagunju, Aderonke I.;
• Omoba, Olufunmilayo S.;
• Awolu, Olugbenga O.;
• Rotowa, Kehinde O.;
• Oloniyo, Rebecca O.;
• Ogunowo, Olufunmilayo C.

Publication type:

Article