📄 Peer-Reviewed Academic Output
Year: 2025
👁️ 74 Clicks
Diabetes-Lowering Potential of Optimized Dough Meal from Flour Blends of Unripe Plantain, Defatted Sesame Seed and Rice bran
Abstract & Summary
The full abstract for this academic publication has not been provided in the portal record. Please consult the external publisher link or contact the author for full text reprint access.
Publication Details
| Principal Author | Dr. DUPE TEMILADE OTOLOWO (Senior Lecturer) |
|---|---|
| Journal / Venue | Funct Food J 6 (1), 198-211, 2025 |
| Publication Year | 2025 |
| Article Clicks / Reads | 74 readers clicked (View Article) |
| DOI (Digital Object Identifier) | Not assigned / Not provided |
| Article / Publisher Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=cYwxZScAAAAJ&pagesize=100&citation_for_view=cYwxZScAAAAJ:L8Ckcad2t8MC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
TEMILADE OTOLOWO, D. (2025). Diabetes-Lowering Potential of Optimized Dough Meal from Flour Blends of Unripe Plantain, Defatted Sesame Seed and Rice bran. Funct Food J 6 (1), 198-211, 2025. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=cYwxZScAAAAJ&pagesize=100&citation_for_view=cYwxZScAAAAJ:L8Ckcad2t8MC