Author

Isiaka Mubarak Olaitan

Institution: Kwara State University

Observed institution: Kwara State University

OpenAlex ID: A5092902043

Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder

2024 · Akeem Olayemi Raji, Isiaka Mubarak Olaitan, et al. · Food Physics · 10

Works count: 1

Citation count: 10

H-index: 1

I10-index: 1