Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties
Authors
Kayode Olayele Karigidi
Department of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria
Emmanuel Sina Akintimehin
Department of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria
Faith Esther Ogunbameru
Department of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria
Foluso Olutope Adetuyi
Department of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria
Language: English
Page range: 233 - 242
Submitted on: Jul 1, 2021
Accepted on: Nov 29, 2021
Published on: Dec 30, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2021 Kayode Olayele Karigidi, Emmanuel Sina Akintimehin, Faith Esther Ogunbameru, Foluso Olutope Adetuyi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.