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Complementary Foods and Its Processing Methods: A Review by Emmanuel Kehinde Oke, Samuel Ayofemi Olalekan Adeyeye, Omobolanle Omowunmi Olorode
Published 2022-01-01
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FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY FOOD FROM ORANGE FLESHED SWEETPOTATO- ROASTED AFRICAN YAM BEAN-TIGERNUT COMPOSITE FLOUR USING RESPONSE SURFACE METHODOLO... by Omobolanle Omowunmi OLORODE, Emmanuel Kehinde OKE, Pius Alaba AGBEBI, Adebola Atinuke ALABI, Femi Fidelis AKINWANDE
Published 2022-12-01
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Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours by Pius Ifeanyi Okolie, Coker Muibat Temitope, Emilymary Chima Okolie, Emmanuel Kehinde Oke, Kudirat Aina Agboola, Solomon Olutayo Abayomi
Published 2022-06-01
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