Article · Journal · 2017

Functional Biscuits from Wheat, Soya Bean and Turmeric (Curcuma Longa): Optimization of Ingredients Levels Using Response Surface Methodology

Research Journal of Food and Nutrition

Citations: 17from other works
Field-weighted impact: 0.581.00 is the world average for its field and year
Among its field: 76th percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country

Adegoke Gabriel OFirst author
- University of Ibadan (NG)
as printed: Adegoke G.O
AkinloyeOlanrewaju Oyekunle
- University of Ibadan (NG)
as printed: Oyekunle A. O.
M.O. AfolabiSenior author
- Bowen University (NG)
as printed: Afolabi M.O.