Arogundade Toyin Joy

Arogundade Toyin Joy

Federal University of Technology Akure - Akure / Nigeria
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5063498
person_outline Arogundade Toyin Joy's MOST POPULAR ARTICLES
1-) Nutritional qualities and antioxidant properties of ginger‐flavored biscuits developed from wheat, bambara groundnut, and plantain flour blends Food Frontiers 4 (1), 407-419, 2023
2-) Physicochemical, nutritional and functional properties of composite flour blends from whole wheat, sweet potato, defatted peanut and rice bran European Journal of Nutrition & Food Safety 15 (12), 41-55, 2023
3-) Nutritional quality, amino acid profile and phytochemicals of high protein-fibre cookies produced from whole wheat, orange-fleshed sweet potato, defatted peanut and rice bran … Asian Food Science Journal 22 (11), 24-37, 2023
4-) Effect of enzyme/substrate ratio on the antioxidant properties of hydrolysed African yam bean African Journal of Biotechnology 11 (50), 11086-11091, 2012
5-) Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy meal and oat branOH Gbolagade, TD Oluwajuyitan, TA Aderinola, IS Oyeleye, G Oboh, ...Discover Food 4 (1), 162, 20242024