Author

J. O. Ogundiwin

Observed name: J.O. Ogundiwin

Institutions: Ekiti State University, Adekunle Ajasin University, Obafemi Awolowo University

Observed institutions: Ekiti State University, Adekunle Ajasin University, Grimsby Institute, Obafemi Awolowo University

OpenAlex ID: A5087697092

Factors affecting the processing of wara—A Nigerian white cheese

1983 · J.O. Ogundiwin, O.L. Oke · Food Chemistry · 36

ナイジェリアのモロコシ類のタンニン,全ポリフェノール,ニトリルの含量に及ぼす栽培品種,浸漬時間,発芽時間の影響

1989 · Bolanle A. Osuntogun, S. R. A. Adewusi, et al. · Cereal Chemistry · 28

Effect of chemical treatments on the micro‐organisms associated with malting of sorghum grains and sorghum malt

1991 · J.O. Ogundiwin, M.O. Ilori, et al. · Journal of Applied Bacteriology · 14

Effect of grain bed thickness, duration of steeping and germination on the malting properties of improved Nigerian sorghum varieties.

1990 · Matthew O. Ilori, J. O. Akingbala, et al. · LWT · 8

Reaction between Cross‐Linked Starch and Iodine

1972 · R. Collison, J. O. Ogundiwin · Starch - Stärke · 2

Works count: 5

Citation count: 88

H-index: 4

I10-index: 3