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Citation: Oo. Lasekan et al., FLAVOR VOLATILES OF MALT BEVERAGE FROM ROASTED SORGHUM, Food chemistry, 58(4), 1997, pp. 341-344

Authors: LASEKAN OO LASEKAN W IDOWU MA OJO OA

Citation: Oo. Lasekan et al., EFFECT OF EXTRUSION-COOKING CONDITIONS ON THE NUTRITIONAL-VALUE, STORAGE STABILITY AND SENSORY CHARACTERISTICS OF A MAIZE-BASED SNACK FOOD, Journal of cereal science, 24(1), 1996, pp. 79-85

Authors: LASEKAN OO IDOWU MA LASEKAN W

Citation: Oo. Lasekan et al., EFFECT OF GERMINATION AND DEGREE OF GRIND (COARSE FINE) ON THE EXTRACT AND SUGAR CONTENTS OF SORGHUM MALTS, Food chemistry, 53(2), 1995, pp. 125-128

Authors: IDOWU MA AKINDELE SA

Citation: Ma. Idowu et Sa. Akindele, EFFECT OF STORAGE OF CASSAVA ROOTS ON THE CHEMICAL-COMPOSITION AND SENSORY QUALITIES OF GARI AND FUFU, Food chemistry, 51(4), 1994, pp. 421-424

Authors: IDOWU MA ADEYEMI IA DAVID M

Citation: Ma. Idowu et al., SENSORY EVALUATION AND NUTRIENT COMPOSITION OF WEANING FOOD FROM PREGELATINIZED MAIZE SWEET-POTATO MIXTURES, Plant foods for human nutrition, 44(2), 1993, pp. 149-155