Product
Help
Pricing
About
Jobs
Log in
Get started
Author
Add to collection
Olawuyi Yetunde
Institution:
University of Ibadan
Observed institution:
University of Ibadan
OpenAlex ID:
A5006021074
Annealing‐Induced Modifications in Yam Starches: Implications for Fermented Yam Flour ( Elubo ) and Textural Quality of Named Indigenous Yam Food Product— Amala
2026
·
Abiola Tanimola
, Oluyinka Oroniran
, et al.
·
Food Science & Nutrition
Evaluation of cookies from trifoliate yam flour and soy flour blends
2018
·
Olawuyi Yetunde
·
Journal of Nutrition & Food Sciences
Show more works
View as search
Works count:
2
Citation count:
H-index:
I10-index:
Year
Topic
Type
