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Publications by K. A. Taiwo
Chemical Composition and Quality Characteristics of Wheat Bread Supplemented With Leafy Vegetable Powders
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
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Development and Quality Evaluation of Bread Supplemented With Jackfruit Seed Flour
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Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Quality of Wholemeal Wheat Bread Enriched With Green Coffee Beans
Croatian Journal of Food Science and Technology
Effect of Environmental Temperatures on Production and Bread Characteristics of Four Bread Wheat Cultivars Ii. Bread Quality Attributes as a Function of Environmental Temperatures Productivity
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Genetic Analysis of Quality Traits in Bread Wheat
International Journal of Current Microbiology and Applied Sciences
Storage Quality Characteristics of Bread Added With Dried Mulberry Pomace
Journal of the Korean Society of Food Science and Nutrition
Nutrition
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Dietetics
Quality Characteristics of Bread With Burdock (Arctium Lappa L.) Powder
Journal of the Korean Society of Food Science and Nutrition
Nutrition
Food Science
Dietetics
Impact of Added Colored Wheat Bran on Bread Quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Phytochemical, Proximate and Nutrient Composition of Vernonia Calvaona Hook (Asterecea): A Green-Leafy Vegetable in Nigeria
Journal of Food Research
