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Publications by B. Otegbayo

Chemical, Functional, Rheological and Sensory Properties of Amaranth Flour and Amaranth Flour Based Paste

African Journal of Food Science

English

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Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

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Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

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Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched With Sweet Potato

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Functional and Pasting Properties of Wheat/Tigernut Pomace Flour Blends and Sensory Attributes of Wheat/Tigernut Pomace Flour Meat Pie

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Amaranth - A Functional Food

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Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

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Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

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Use of Fungal Alpha Amylase and Ascorbic Acid in the Optimisation of Grain Amaranth–wheat Flour Blended Bread

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