Ayoyinka O. Olojede

Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum

Ayoyinka O. Olojede, A.I. Sanni, Kolawole Banwo · LWT · 2019 · 81 citations

Engineering, Nigerian Sorghum, Food Analysis +10

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

Ayoyinka O. Olojede, A.I. Sanni, Kolawole Banwo · LWT · 2019 · 69 citations

Engineering, Legume Addition, Sensorial Attributes +8

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

Ayoyinka O. Olojede, A.I. Sanni, Kolawole Banwo et al. · Fermentation · 2022 · 31 citations · Full text

Nutrition, Food Analysis, Consumer Acceptability +17

Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures

Ayoyinka O. Olojede, A.I. Sanni, Kolawole Banwo et al. · LWT · 2020 · 27 citations

Food Chemistry, Nutrition, Food Function +6

Potentials of <i>Lactobacillus plantarum</i> and <i>Pichia kudriavzevii</i> in co‐fermentation of sourdough from millet

Kolawole Banwo, Temitayo Oluwaseun Fasuyi, Ayoyinka O. Olojede · International Journal of Food Science & Technology · 2020 · 17 citations

Engineering, Food Analysis, Agricultural Economics +20