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Publications by Opeyemi O. Aluge
Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries
Food and Nutrition Sciences
Related publications
Quality Evaluation of Cookies From Malted Sorghum (Sorghum Bicolor), Sprouted Soybean (Glycine Max) and Carrot (Daucus Carota) Flour Blends
Asian Journal of Biotechnology and Bioresource Technology
Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries
Journal of Food Research
Effect of Seed Rate on Yield and Quality of Fodder Sorghum (Sorghum Bicolor L. Monench) Genotypes
International Journal of Current Microbiology and Applied Sciences
Effect of Storage Temperature and Periods on Some Characteristics of Wheat Flour Quality
Food and Nutrition Sciences
Technology of Functional Bread Using Sorghum Flour
BIO Web of Conferences
Effect of Gamma Irradiation on the Nutritional Quality of Maize Cultivars (Zea Mays) and Sorghum (Sorghum Bicolor) Grains
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Effect of Storage Periods on Physical Quality and Seed Vigor of Four Varieties of Sorghum (Sorghum Bicolor [L.] Moench)
Research in Agriculture
Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
Journal of Food Research
