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IN VITRO BIOACTIVITIES AND SENSORY QUALITIES OF GLUTEN-FREE BREAD MADE FROM WHOLE MILLET AND NATURAL HYDROCOLLOIDS COMPOSITE FLOUR  

2021-03-25
The demand for gluten-free food products is increasing as a result of increasing cases of celiac disease among people that are susceptible to gluten allergy; but the food industries are ...

YUNUS TEMITAYO IMAM  

- Masters

IN VITRO BIOACTIVITIES AND SENSORY QUALITIES OF GLUTEN-FREE BREAD MADE FROM WHOLE MILLET AND NATURAL HYDROCOLLOIDS COMPOSITE FLOUR  

2021-03-16
The demand for gluten-free food products is increasing as a result of increasing cases of celiac disease among people that are susceptible to gluten allergy; but the food industries are ...

YUNUS TEMITAYO IMAM  

- Masters