Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace von Oladiran, Dolapo A., Emmambux, Naushad M.

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Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety von Oladiran, Dolapo A., Emmambux, Mohammed N., de Kock, Henriëtte L.

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Effects of extrusion cooking and wheat bran substitution on the functional, nutritional, and rheological properties of cassava‐defatted toasted soy composite von Oladiran, Dolapo A., Emmambux, Naushad M.

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Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber von Bamidele, Oluwaseun P., Fasogbon, Mofoluwaso B., Oladiran, Dolapo A., Akande, Ebunoluwa O.

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Functional and nutritional properties of roasted semolina porridge with ghee and monoglyceride von Oladiran, Dolapo A., Emmambux, Naushad M.

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Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends von Bamidele, Oluwaseun P., Oladiran, Dolapo A., Kayitesi, Eugenie, Ogundele, Opeolu M.

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Retracted: Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends von Bamidele, Oluwaseun P., Oladiran, Dolapo A., Kayitesi, Eugenie, Ogundele, Opeolu M.

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