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Seidu, Kudirat Titilope
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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/..
 
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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/..
 
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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..
 
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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/..
 
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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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