Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ayoyinka O. Olojede"'
Autor:
Remilekun M. Thomas, Christopher R. Falegan, Ayoyinka O. Olojede, Emmanuel O. Oludipe, Olorunfemi D. Awarun, Gladys O. Daodu
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e20828- (2023)
Celiac disease ranks highest among immunological disorders attributed to gluten consumption thus, posing great demands on gluten-free products. Rice is a gluten-free cereal with promising dietary applications. Ofada rice, a native southwestern Nigeri
Externí odkaz:
https://doaj.org/article/a1b73e6af16d4186952582d937e63d37
Publikováno v:
Fermentation, Vol 8, Iss 1, p 32 (2022)
Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced
Externí odkaz:
https://doaj.org/article/85cc1630f6864606be6691225ab7f621
Autor:
Ayoyinka O. Olojede, Isabel O. Oahimire, Joy I. Gbande, Agoziwom D. Osondu‐Igbokwe, Remilekun M. Thomas, Dare S. Olojede, Kolawole Banwo
Publikováno v:
International Journal of Food Science & Technology. 58:3244-3251
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b2ce424eabc76ef63ce71376e91299b
https://doi.org/10.1111/ijfs.15923
https://doi.org/10.1111/ijfs.15923