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Publications by R Adewori
Physiochemical, In-Vitro Digestibility and Organoleptic Evaluation of “Acha” Wheat Biscuit Supplemented With
Nigerian Food Journal
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Production and Quality Evaluation of Functional Biscuits From Whole Wheat Flour Supplemented With Acha (Fonio) and Kidney Bean Flours
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Fortification of Biscuit With Flaxseed: Biscuit Production and Quality Evaluation
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P and Ca Digestibility Is Increased in Broiler Diets Supplemented With the High-Phytase HIGHPHY Wheat
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Characteristics of Organoleptic Functional Biscuit Formula Rich in Protein and Betacaroten
TROPICAL WETLAND JOURNAL
Physico-Chemical and Organoleptic Properties of Cookies Supplemented With Chemically Modified Starch
Pakistan Journal of Agricultural Sciences
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Nutritional Quality of Biscuit Supplemented With Wheat Bran and Date Palm Fruits (≪i>Phoenix Dactylifera</I> L.)
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Evaluation of Blends of Wheat (Triticum Aestivum) Flour and African Walnut (Tetracarpidium Conophorum) Flour in Biscuit Production
Croatian journal of food science and technology
Digestibility and Methane Emission of Ration Based on Oil Palm by Products Supplemented With Probiotics and Banana Stem: An in Vitro Study
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Addition of Defatted Green-Lipped Mussel Powder and Mixed Spices to Wheat-Purple Rice Flour Biscuits: Physicochemical, in Vitro Digestibility and Sensory Evaluation
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