📄 Peer-Reviewed Academic Output
Year: 2024
👁️ 3 Clicks
Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies
Abstract & Summary
Authors: SS Sobowale, DT Otolowo, OT Kayode, JI Agbawodike
Publication Details
| Principal Author | Dr. DUPE TEMILADE OTOLOWO (Senior Lecturer) |
|---|---|
| Journal / Venue | Food Chemistry Advances 5, 100837, 2024 |
| Publication Year | 2024 |
| Article Clicks / Reads | 3 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:dhFuZR0502QC ↗ |
| 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. (2024). Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies. Food Chemistry Advances 5, 100837, 2024. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=cYwxZScAAAAJ&pagesize=100&citation_for_view=cYwxZScAAAAJ:dhFuZR0502QC