Femi Akinwande

Femi Akinwande

Yaba College of Technology - Lagos / Nigeria
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5803356
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person_outline Femi Akinwande's MOST POPULAR ARTICLES
1-) Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flourAO Adebayo-Oyetoro, OO Ogundipe, FK Lofinmakin, FF Akinwande, ...Cogent Food & Agriculture 3 (1), 1282185, 2017472017
2-) Physicochemical Properties of Flour and Starch from Two Cassava VarietiesFF  Oyeyinka, S.A., Adeloye, A.A., Smith, S.A., Adesina, B.O., and AkinwandeAgrosearch 19 (1), 28-45, 2019432019
3-) Quality characteristics of fermented cassava flour (Lafun) produced using backslopping methodAOA Omowonuola, EM Mary, AF Fidelis, ASA Olalekan, AA SundayEC Nutrition 7 (2), 52-57, 2017102017
4-) Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and limeK O Salami, A A Olorunlambe, B O Adesina, F F Akinwande, ...Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 201982019
5-) The influence of cooked grated African walnut on the nutritional composition, antioxidant and sensorial properties of a cookie snackBM Fasogbon, FF Akinwande, OH Ademuyiwa, OP BamideleJournal of Culinary Science & Technology 21 (3), 481-494, 202362023