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X
OGUNDIPE, OLADEINDE OLATUNDE
12  Ergebnisse:
Personensuche X
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1

Production and Evaluation of Tigernut (Cyperus esculentus)M..:

OYETORO, ABIODUN OMOWONUOLA ADEBAYO - ; OGUNDIPE, OLADEINDE OLATUNDE ; ADEYEYE, SAMUEL AYOFEMI OLALEKAN..
Current Research in Nutrition and Food Science Journal.  7 (2019)  1 - p. 265-271 , 2019
Link: https://doi.org/10.12944..
 
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2

Production and quality evaluation of vinegar from mango:

Adebayo-Oyetoro, Abiodun Omowonuola ; Adenubi, Elizabeth ; Ogundipe, Oladeinde Olatunde...
Cogent Food & Agriculture.  3 (2017)  1 - p. 1278193 , 2017
Link: https://doi.org/10.1080/..
 
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3

Effect of Co-Fermentation on the Quality Attributes of Wean..:

Adebayo-Oyetoro, Abiodun Omowonuola ; Adeyeye, Samuel Ayofemi Olalekan ; Olatidoye, Olawale Paul..
Journal of Culinary Science & Technology.  17 (2017)  2 - p. 118-135 , 2017
Link: https://doi.org/10.1080/..
 
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4

Production and acceptability ofchinchinsnack made from whea..:

Adebayo-Oyetoro, Abiodun Omowonuola ; Ogundipe, Oladeinde Olatunde ; Lofinmakin, Funmilola Kehinde...
Cogent Food & Agriculture.  3 (2017)  1 - p. 1282185 , 2017
Link: https://doi.org/10.1080/..
 
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5

Quality assessment and consumer acceptability of bread from..:

Adebayo‐Oyetoro, Abiodun Omowonuola ; Ogundipe, Oladeinde Olatunde ; Adeeko, Kehinde Nojeemdeen
Food Science & Nutrition.  4 (2015)  3 - p. 364-369 , 2015
Link: https://doi.org/10.1002/..
 
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6

Quality assessment and consumer acceptability of bread from..:

Adebayo‐Oyetoro, Abiodun Omowonuola ; Ogundipe, Oladeinde Olatunde ; Adeeko, Kehinde Nojeemdeen
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867756/.  , 2015
Link: http://www.ncbi.nlm.nih...
 
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7

Production and acceptability of chinchin snack made from wh..:

Abiodun Omowonuola Adebayo-Oyetoro ; Oladeinde Olatunde Ogundipe ; Funmilola Kehinde Lofinmakin...
http://dx.doi.org/10.1080/23311932.2017.1282185.  , 2017
Link: https://doi.org/10.1080/..
 
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8

Production and quality evaluation of vinegar from mango:

Abiodun Omowonuola Adebayo-Oyetoro ; Elizabeth Adenubi ; Oladeinde Olatunde Ogundipe..
http://dx.doi.org/10.1080/23311932.2016.1278193.  , 2017
Link: https://doi.org/10.1080/..
 
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9

Therapeutic potential and roles of dietary seaweeds in food..:

Fasogbon, Beatrice M ; Ademuyiwa, Oluwaseun H ; Ogundipe, Oladeinde O.
World Development Sustainability.  4 (2024)  - p. 100141 , 2024
Link: https://doi.org/10.1016/..
 
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10

Quality evaluation of beef patties formulated with wheat an..:

Faloye, Opeyemi R ; Adebayo-Oyetoro, Abiodun O ; Nwosu, Prisca N...
Food Science and Applied Biotechnology.  6 (2023)  2 - p. 187 , 2023
Link: https://doi.org/10.30721..
 
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11

Nutritional composition of non‐dairy yogurt from sprouted t..:

Ogundipe, Oladeinde O. ; Fasogbon, Beatrice Mofoluwaso ; Ogundipe, Flora Olubunmi..
Journal of Food Processing and Preservation.  45 (2021)  11 - p. , 2021
Link: https://doi.org/10.1111/..
 
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12

Quality Assessment of Doughnut Prepared from Wheat Flour En..:

Adebayo-Oyetoro, Abiodun O. ; Ogundipe, Oladeinde O. ; Ige, Olatunji F..
Journal of Culinary Science & Technology.  15 (2017)  3 - p. 272-283 , 2017
Link: https://doi.org/10.1080/..
 
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