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For: Oloniyo RO, Omoba OS, Awolu OO. Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread. J Food Sci Technol 2022;59:2189-99. [PMID: 35602446 DOI: 10.1007/s13197-021-05232-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2021] [Accepted: 08/09/2021] [Indexed: 10/20/2022]

For:	Oloniyo RO, Omoba OS, Awolu OO. Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread. J Food Sci Technol 2022;59:2189-99. [PMID: 35602446 DOI: 10.1007/s13197-021-05232-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2021] [Accepted: 08/09/2021] [Indexed: 10/20/2022]

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Oloniyo RO, Omoba OS, Awolu OO, Esan YO. Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2112351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]