📄 Peer-Reviewed Academic Output
Year: 2026
👁️ 4 Clicks
Optimization of Roasting Conditions Enhanced the Physicochemical, Functional and Antioxidant Properties of Chia Seed (Salvia Hispanica L) Using Response Surface Methodology
Abstract & Summary
Authors: GO Oyewole, DT Otolowo, OF Osundahunsi, E Adeku, SA Malomo
Publication Details
| Principal Author | Dr. DUPE TEMILADE OTOLOWO (Senior Lecturer) |
|---|---|
| Journal / Venue | Functional and Antioxidant Properties of Chia Seed (Salvia Hispanica L …, 0 |
| Publication Year | 2026 |
| Article Clicks / Reads | 4 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:kNdYIx-mwKoC ↗ |
| 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. (2026). Optimization of Roasting Conditions Enhanced the Physicochemical, Functional and Antioxidant Properties of Chia Seed (Salvia Hispanica L) Using Response Surface Methodology. Functional and Antioxidant Properties of Chia Seed (Salvia Hispanica L …, 0. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=cYwxZScAAAAJ&pagesize=100&citation_for_view=cYwxZScAAAAJ:kNdYIx-mwKoC