1.In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran

作　　者：Oluwatoyin O. Onipe ;Daniso Beswa ;Afam I. O. Jideani

出　　处：Foods. 2020 ;9(10):1374-1385.doi:10.3390/foods9101374

出版社：MDPI Publishing

文章 ID：257044157

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2.Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough

作　　者：Fortunate N. Ndlala ;Oluwatoyin O. Onipe ;Tabea M. Mokhele 等

出　　处：Foods. 2019 ;8(11):559-573.doi:10.3390/foods8110559

出版社：MDPI Publishing

文章 ID：257044758

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3.Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter

作　　者：Oluwatoyin O. Onipe ;Daniso Beswa ;Afam I. O. Jideani

出　　处：Foods. 2020 ;9(5):605-626.doi:10.3390/foods9050605

出版社：MDPI Publishing

文章 ID：257045314

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4.Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

作　　者：Elohor Oghenechavwuko Udoro ;Tonna Ashim Anyasi ;Afam I. O. Jideani

出　　处：International Journal of Food Science. 2020 ;2020:1-17.doi:10.1155/2020/7234372

出版社：Hindawi Publishing Corporation

文章 ID：255719912

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5.Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (Eleusine coracana) flour varieties

作　　者：Henry O. Udeh ;Kwaku G. Duodu ;Afam I. O. Jideani

出　　处：Food Science & Nutrition. 2018 ;6(7):1858-1869.doi:10.1002/fsn3.696

出版社：John Wiley & Sons, Ltd.

文章 ID：219203838

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	有本地全文	4篇
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	Henry O. Udeh	1篇
	Kwaku G. Duodu	1篇
	Tabea M. Mokhele	1篇
	Tonna A. Anyasi	1篇
	Tonna Ashim Anyasi	1篇

	食品工业	3篇
	营养卫生、食品卫生	2篇

	瑞士	3篇
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	Afam I. O. Jideani	5篇
	Oluwatoyin O. Onipe	3篇
	Daniso Beswa	2篇
	Elohor Oghenechavwuko Udoro	1篇
	Fortunate N. Ndlala	1篇

	Foods	3篇
	Food Science & Nutrition	1篇
	International Journal of Food Science	1篇

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	2019	1篇
	2018	1篇