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Seidu, Kudirat Titilope
9
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Online (9)
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Articles (Online) (7)
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1
ASSESSMENT OF GLUTEN-FREE COOKIES MADE FROM RICE AND SOY PR..:
Ogunbusola, Eunice Moriyike
;
Alabi, Opeyemi Olaitan
;
Sanni, Toibudeen Adesegun
...
Journal of microbiology, biotechnology and food sciences. 9 (2021) 5 - p. 907-912 , 2021
Link:
https://doi.org/10.15414..
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2
Amino acid composition, mineral contents and protein solubi..:
Seidu, Kudirat Titilope
;
Osundahunsi, Oluwatooyin Faramade
;
Olaleye, Mary Tolulope
.
Food Research International. 73 (2015) - p. 130-134 , 2015
Link:
https://doi.org/10.1016/..
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3
Effect of presence of sulphurdioxide on acetylation and sor..:
Osundahunsi, Oluwatooyin Faramade
;
Seidu, Kudirat Titilope
;
Mueller, Rudolf
Food Chemistry. 151 (2014) - p. 168-174 , 2014
Link:
https://doi.org/10.1016/..
?
4
Dynamic rheological and physicochemical properties of annea..:
Osundahunsi, Oluwatooyin Faramade
;
seidu, Kudirat Titilope
;
Mueller, Rudolf
Carbohydrate Polymers. 83 (2011) 4 - p. 1916-1921 , 2011
Link:
https://doi.org/10.1016/..
?
5
Potential of African pear (Dacryodes edulis) as an ingredie..:
Faramade Osundahunsi, Oluwatooyin
;
Titilope Seidu, Kudirat
;
Victoria Oyerinde, Olubukola
Nutrition & Food Science. 40 (2010) 1 - p. 39-48 , 2010
Link:
https://doi.org/10.1108/..
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6
Phytochemical composition and radical scavenging activities..:
Seidu, Kudirat Titilope
;
Otutu, O. L
info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2016.8.2.07. , 2016
Link:
http://hrcak.srce.hr/171..
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7
Phytochemical composition and radical scavenging activities..:
O. L. Otutu
;
Kudirat Titilope Seidu
http://hrcak.srce.hr/file/252619. , 2016
Link:
https://doi.org/10.17508..
?
8
Nutritional Potential of Underutilized Pycnanthus angolensi..:
Araoye, Kudirat Titilope
;
Obeto, Wilson Ose
;
Otolowo, Dupe Temilade
..
Journal of Culinary Science & Technology. 21 (2021) 1 - p. 118-126 , 2021
Link:
https://doi.org/10.1080/..
?
9
Evaluation of Mineral, Microbial, and Sensory Properties of..:
Otolowo, Dupe Temilade
;
Araoye, Kudirat Titilope
;
Maderin, Mosunmola
.
Journal of Culinary Science & Technology. 21 (2021) 3 - p. 343-355 , 2021
Link:
https://doi.org/10.1080/..
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