Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

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Open Access

|Dec 2021

Authors

Department of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria

Department of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria

Department of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria

Department of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria

DOI: https://doi.org/10.2478/aucft-2021-0021 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 233 - 242

Submitted on: Jul 1, 2021

Accepted on: Nov 29, 2021

Published on: Dec 30, 2021

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

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© 2021 Kayode Olayele Karigidi, Emmanuel Sina Akintimehin, Faith Esther Ogunbameru, Foluso Olutope Adetuyi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.