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Publications by Funmilayo J Ogunwale

Nutritional and Sensory Properties of Co-Fermented Maize, Millet and Sorghum/Soybean Pap-(Ogi)

MOJ Food Processing & Technology

English

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Chemical, Functional, Pasting and Sensory Properties of Sorghum-Maize-Mungbean Malt Complementary Food

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Assessment of Some Chemical and Nutritional Properties of Maize, Rice and Millet Grains and Their Weaning Mushes

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Modelling of Mechanical Properties of Five Maize Varieties at Critical Processing Conditions in the Production of Fermented Slurry-Ogi

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Physicochemical and Functional Properties of Lactobacillus Fermented Soybean Milk

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Proximate and Sensory Evaluation of Fermented Seasonings From Soybean and Fluted Pumpkin Seeds

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Evaluation of Little Millet Paddu for Physico-Chemical Nutritional, Microbiological and Sensory Attributes

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Development of Sorghum-Wheat Composite Bread and Evaluation of Nutritional, Physical and Sensory Acceptability

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Rhizosphere pH and Phosphorus Forms in an Oxisol Cultivated With Soybean, Brachiaria Grass, Millet and Sorghum

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Effect of Gamma Irradiation on the Nutritional Quality of Maize Cultivars (Zea Mays) and Sorghum (Sorghum Bicolor) Grains

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