Discover open access scientific publications

Search, annotate, share and cite publications

Publications by L. Egbadon

Physicochemical and Protein Quality of Noodles Made With Wheat and Okara Flour Blends

Pakistan Journal of Nutrition

Occupational Health

English

Related publications

Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends

English

Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends

International Journal of Biological and Chemical Sciences

English

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

International Journal of Current Microbiology and Applied Sciences

English

Quality Evaluation of Yellow Alkaline Noodles Made From the Kitanokaori Wheat Cultivar

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles

English

Functional Properties of Sausage Rolls Made From Cocoyam and Wheat Flour Enriched With Soybean Flour

Food Science and Nutrition Studies

English

Product Development and Quality Evaluation of Biscuit and Ready-To-Eat Snack From Cowpea-Wheat Flour Blends

Advances in Food Technology and Nutrition Sciences – Open Journal

English

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

Croatian journal of food science and technology

English

Wheat Breeding and Improved Quality of Japanese Noodles in Hokkaido

Nippon Shokuhin Kagaku Kogaku Kaishi

English