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T. A. Okedina
Observed name:
Okedina T. A.
Institution:
Federal Institute of Industrial Research Oshodi
Observed institution:
Federal Institute of Industrial Research Oshodi
OpenAlex ID:
A5003433682
Evaluation of starter culture fermented sweet potato flour using FTIR spectra and GCMS Chromatogram
2019
·
O. I. Ajayi
, T. A. Okedina
, et al.
·
African Journal of Microbiology Research
·
20
PDF
Evaluation of Functional Properties of Spontaneous and Starter Culture Fermented Sweet Potato Flour
2018
·
O. I. Ajayi
, C. P. Onyemali
, et al.
·
Microbiology Research Journal International
·
7
Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour
2019
·
O. I. Ajayi
, S. B. Kosoko
, et al.
·
Biotechnology Journal International
·
2
Food Processing Application Potential of Lactiplantibacillus plantarum and Bacillus subtilis Isolated from Fermented Food: Screening for Virulence Factors
2025
·
Joy Ehiwuogu-Onyibe
, Ajayi O. I.
, et al.
·
Microbiology Research Journal International
·
1
Characterisation of xanthan gum produced by Xanthomonas sp. strain Sfl2 using sweet potato peel
2025
·
O. I. Ajayi
, O. O. Akadiri
, et al.
·
Nano Plus Science and Technology of Nanomaterials
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Works count:
5
Citation count:
30
H-index:
2
I10-index:
1
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