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Publications by Ayomide Olubunmi Omojokun
Effects of Fermentation on the Nutritional Composition of Banana and Groundnut Flour Blends
Journal of Applied Life Sciences International
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Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends for the Production of Weaning Food
Journal of Food Processing & Technology
Production and Quality Evaluation of Extruded Snack From Blends of Bambara Groundnut Flour, Cassava Starch, and Corn Bran Flour
Journal of Food Processing and Preservation
Chemistry
Chemical Engineering
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Evaluation of Extruded-Expelled Low-Fat Soybean Flour in Flour Blends and the Effects on Bread and Dough Development
Effects of Fermentation Time on the Functional and Pasting Properties of defattedMoringa Oleiferaseed Flour
Food Science and Nutrition
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Laboratory Silo Type and Inoculation Effects on Nutritional Composition, Fermentation, and Bacterial and Fungal Communities of Oat Silage
Journal of Dairy Science
Animal Science
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Effect of Fermentation on Proximate Composition, Physicochemical and Microbial Characteristics of Pearl Millet (Pennisetum Glaucum (L.) R. Br.) and Acha (Digitaria Exilis (Kippist) Stapf) Flour Blends
Journal of Agricultural Biotechnology and Sustainable Development
Effect of Biological and Chemical Ripening Agents on the Nutritional and Metal Composition of Banana (Musa Spp)
Journal of Applied Sciences and Environmental Management
Optimization of Value Added Cookies Prepared With Blends of Pearl Millet Flour and Freeze Dried Ripe Green Banana Flour Using Response Surface Methodology
FoodSci: Indian Journal of Research in Food Science and Nutrition
Evaluation of the Nutritional, Phytochemicals and Functional Properties of Flour Blends Produced From Unripe Plantain, Soybean and Ginger
Asian Food Science Journal
