I. Olawuni

发表

Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals

C. Okpala, M. Korzeniowska, I. Shorstkii, 2021, PeerJ.

Microbiological Evaluation of ‘Iru’ and ‘Ogiri-Isi’ Used As Food Condiments

I. Olawuni, M. C. Iheagwara, J. Ibeabuchi, 2014 .

Evaluation of the Proximate and Functional Properties of Flours from Brown Variety of African Yam Bean (Sphenostylis stenocarpa) Seeds

I. M. Agunwah, S. O. Alagbaoso, I. Olawuni, 2019 .

Effect of pHand temperature on selected functional properties of flour samples and protein isolate of cowpea (Vigna unguiculata) seeds

I. Olawuni, ikwa, Charles C.Osobie, 2014 .

Evaluation of the antinutritional properties of the seed of chinese fan palm (Livistona chinensis)

A. Uzomah, J. Iwouno, I. Olawuni, 2014 .

Effect of maturation and pretreatment on the physicochemical properties of plantain flour

F. Uruakpa, I. Olawuni, A. Uzoma, 2013 .

Physico-chemical properties of plantain flour as affected by maturity time and drying methods

I. Olawuni, O. Moses, Uzomah Abimbola, 2013 .