Physicochemical, thermal, and functional properties of gari (fermented‐cassava product) enriched with cowpea hull at different stages of production von Olapade, Gbemileke M., Karim, Olayinka R., Olawuyi, Ibukunoluwa F.

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Combined effect of chitosan coating and modified atmosphere packaging on fresh‐cut cucumber von Olawuyi, Ibukunoluwa F., Park, Jong Jin, Lee, Jae Jun, Lee, Won Young

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Quality attributes of breads from high‐quality cassava flour improved with wet gluten von Akintayo, Olaide A., Oyeyinka, Samson A., Aziz, Aziz O., Olawuyi, Ibukunoluwa F., Kayode, Rowland M. O., Karim, Olayinka R.

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Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum (Prunus salicina L.) juice von Olawuyi, Ibukunoluwa F., Akbarovich, Shamisev A., Kim, Chang Kil, Lee, Won Young

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