Article · Journal · 2020

Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures

LWT

Citations: 28from other works
Field-weighted impact: 2.071.00 is the world average for its field and year
Among its field: 86th percentileby citations, against works of its field and year
Authors: 4from 3 institutions

Authors

4 authors across 3 institutions in 2 countries

Ayoyinka O. OlojedeFirst authorCorresponding
- Landmark University (NG)
as printed: A.O. Olojede
Abiodun I. Sanni
- University of Ibadan (NG)
as printed: A.I. Sanni
Kolawole Banwo
- University of Ibadan (NG)
as printed: K. Banwo
Adekemi Titilayo Adesulu-DahunsiSenior author
- Landmark University (NG)
as printed: A.T. Adesulu-Dahunsi