Authors: LASEKAN OO LASEKAN WO IDOWU MA

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

Citation: Oo. Lasekan, EFFECT OF GERMINATION OF ALPHA-AMYLASE ACTIVITIES AND RHEOLOGICAL PROPERTIES OF SORGHUM (SORGHUM-BICOLOR) AND ACHA (DIGITARIA-EXILIS) GRAINS, Journal of Food Science and Technology, 33(4), 1996, pp. 329-331

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