A. O. Olojede

Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends

G. L. Utama, D. Verma, C. Aguilar, 2021 .

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

A. Sanni, K. Banwo, A. O. Olojede, 2022, Fermentation.

Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread

A. Sanni, K. Banwo, A. O. Olojede, 2020 .