Items where Author is "Badejo, A A"

China

Adepehin, J O and Enujiugha, V N and Badejo, A A and Young, G M and Odeny, D A and Wu, F (2018) Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs. LWT-Food Science and Technology (TSI), 96. pp. 344-349. ISSN 00236438

Kenya

Adepehin, J O and Enujiugha, V N and Badejo, A A and Young, G M and Odeny, D A (2022) Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends. International Journal Of Food Science & Technology, 58. pp. 493-501. ISSN 1365-2621

Adepehin, J O and Enujiugha, V N and Badejo, A A and Young, G M and Odeny, D A and Wu, F (2018) Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs. LWT-Food Science and Technology (TSI), 96. pp. 344-349. ISSN 00236438

Nigeria

Adepehin, J O and Enujiugha, V N and Badejo, A A and Young, G M and Odeny, D A (2022) Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends. International Journal Of Food Science & Technology, 58. pp. 493-501. ISSN 1365-2621

Adepehin, J O and Enujiugha, V N and Badejo, A A and Young, G M and Odeny, D A and Wu, F (2018) Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs. LWT-Food Science and Technology (TSI), 96. pp. 344-349. ISSN 00236438

USA

Adepehin, J O and Enujiugha, V N and Badejo, A A and Young, G M and Odeny, D A (2022) Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends. International Journal Of Food Science & Technology, 58. pp. 493-501. ISSN 1365-2621

Adepehin, J O and Enujiugha, V N and Badejo, A A and Young, G M and Odeny, D A and Wu, F (2018) Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs. LWT-Food Science and Technology (TSI), 96. pp. 344-349. ISSN 00236438