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T B Awoyinka
T B Awoyinka
Verified email at students.lincoln.ac.uk
Title
Cited by
Cited by
Year
Physicochemical properties of instant noodles produced from blends of sweet potato, soybean and corn flour
S Olorunsogo, S Adebayo
Food Research, 2019
92019
Sensory evaluation of instant noodles produced from blends of sweet potato, soybean and corn flour
S Olorunsogo, S Adebayo
Food Research, 2019
82019
Development, optimization and characterization of Enriched noodles
ST Olorunsogo, SE Adebayo, BA Orhevba, TB Awoyinka
Journal of Agriculture and Food Research 14, 100651, 2023
12023
Sensory Evaluation of Instant Noodles Produced from Blends of Sweet Potato, Soybean and Maize Flour
S Olorunsogo, S Adebayo
CAFEi2018, 2018
2018
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Articles 1–4