Dr Ayoyinka Olojede - Evaluation of acha flour in the production of

Journal article

A. Olojede, Isabel O. Oahimire, Joy I. Gbande, Agoziwom D. Osondu‐Igbokwe, Remilekun M. Thomas, D. S. Olojede, K. Banwo
International Journal of Food Science & Technology, 2022

Semantic Scholar DOI

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APA Click to copy
Olojede, A., Oahimire, I. O., Gbande, J. I., Osondu‐Igbokwe, A. D., Thomas, R. M., Olojede, D. S., & Banwo, K. (2022). Evaluation of acha flour in the production of gluten‐free sourdough cookies. International Journal of Food Science &Amp;Amp; Technology.

Chicago/Turabian Click to copy
Olojede, A., Isabel O. Oahimire, Joy I. Gbande, Agoziwom D. Osondu‐Igbokwe, Remilekun M. Thomas, D. S. Olojede, and K. Banwo. “Evaluation of Acha Flour in the Production of Gluten‐Free Sourdough Cookies.” International Journal of Food Science & Technology (2022).

MLA Click to copy
Olojede, A., et al. “Evaluation of Acha Flour in the Production of Gluten‐Free Sourdough Cookies.” International Journal of Food Science &Amp;Amp; Technology, 2022.

BibTeX Click to copy

@article{a2022a,
  title = {Evaluation of acha flour in the production of gluten‐free sourdough cookies},
  year = {2022},
  journal = {International Journal of Food Science &amp; Technology},
  author = {Olojede, A. and Oahimire, Isabel O. and Gbande, Joy I. and Osondu‐Igbokwe, Agoziwom D. and Thomas, Remilekun M. and Olojede, D. S. and Banwo, K.}
}