📄 Peer-Reviewed Academic Output
Year: 2026
👁️ 11 Clicks
EFFECT OF SOAKING TIME AND DRYING TEMPERATURE ON THE QUALITY OF OGI POWDER PRODUCED FROM BIOFORTIFIED MAIZE
Abstract & Summary
Authors: OA Babarinsa, AF Mary, OI Ibijoke, AD Gbenga, AD Modupe, OM Omolola
Publication Details
| Principal Author | Assoc. Prof. Omosebi Mary Omolola (Associate Professor) |
|---|---|
| Journal / Venue | Food and Humanity, 101323, 2026 |
| Publication Year | 2026 |
| Article Clicks / Reads | 11 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=RDY1bKIAAAAJ&pagesize=100&citation_for_view=RDY1bKIAAAAJ:BqipwSGYUEgC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Mary Omolola, O. (2026). EFFECT OF SOAKING TIME AND DRYING TEMPERATURE ON THE QUALITY OF OGI POWDER PRODUCED FROM BIOFORTIFIED MAIZE. Food and Humanity, 101323, 2026. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=RDY1bKIAAAAJ&pagesize=100&citation_for_view=RDY1bKIAAAAJ:BqipwSGYUEgC