K.O. Ajanaku
Department of Chemistry, College of Science and Technology, Covenant University, P.M.B. 1023, Ota, Ogun State, Nigeria
LiveDNA: 234.5472
F.A. Dawodu
Department of Chemistry, Faculty of Science, University of Ibadan, Oyo State, Nigeria
C.O. Ajanaku
Department of Chemistry, College of Science and Technology, Covenant University, P.M.B. 1023, Ota, Ogun State, Nigeria
LiveDNA: 234.32249
ORCID: 0000-0001-6408-2779
O.C. Nwinyi
School of Public and Environmental Affairs, 1315 E 10th Street, Bloomington, IN 47405, Indiana University, US, Nigeria
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How to cite this article
K.O. Ajanaku, F.A. Dawodu, C.O. Ajanaku and O.C. Nwinyi, 2011. Functional and Nutritional Properties of Spent Grain Enhanced Cookies. American Journal of Food Technology, 6: 763-771.
DOI: 10.3923/ajft.2011.763.771
URL: https://scialert.net/abstract/?doi=ajft.2011.763.771
DOI: 10.3923/ajft.2011.763.771
URL: https://scialert.net/abstract/?doi=ajft.2011.763.771