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Olanrewaju Emmanuel Fayemi
Olanrewaju Emmanuel Fayemi
Technology College
Chemistry
Food science
Vitamin
Glycine
Sorghum
3
Papers
12
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Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends
2019
Journal of Culinary Science & Technology
Samuel Ayofemi Olalekan Adeyeye
Abiodun Omowonuola Adebayo-Oyetoro
Olanrewaju Emmanuel Fayemi
Hussaina Kehinde Tiamiyu
Emmanuel Kehinde Oke
Ayodele Adebayo Soretire
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Citations (4)
Nanotechnology and food processing: between innovations and consumer safety
2018
Journal of Culinary Science & Technology
Samuel Ayofemi Olalekan Adeyeye
Olanrewaju Emmanuel Fayemi
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Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types
2018
Journal of Culinary Science & Technology
Samuel Ayofemi Olalekan Adeyeye
Olanrewaju Emmanuel Fayemi
Abiodun Omowonuola Adebayo-Oyetoro
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Citations (3)
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