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A.O. Ogunsakin
A.O. Ogunsakin
University of Ibadan
Biology
Sorghum
Lactic acid
Leavening agent
Food science
4
Papers
50
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Processing methods of malted sorghum sprout impacts on the nutritive values
2020
Nigerian Journal of Animal Production
A A Saka
O. S. Sowande
R.K. Adekunjo
R. A. Salako
O.O. Lawrence-Azua
A.O. Ogunsakin
O. A. Eniola
B. O. Shitan
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Performance, digestibility and nitrogen utilization of West African dwarf sheep fed Panicum maximum with supplemental legume pellets
2018
Slovak Journal of Animal Science
D.K Oyaniran
V.O.A. Ojo
R. Y. Aderinboye
O.O. Adelusi
A.O. Ogunsakin
J.A. Olanite
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Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization
2018
International Journal of Biological Macromolecules
A.T. Adesulu-Dahunsi
A.I. Sanni
K. Jeyaram
J. O. Ojediran
A.O. Ogunsakin
Kolawole Banwo
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Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation
2017
Lwt - Food Science and Technology
A.O. Ogunsakin
V. Vanajakshi
K.A. Anu Appaiah
S. V. N. Vijayendra
S.G. Walde
Kolawole Banwo
A.I. Sanni
P. Prabhasankar
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Citations (17)
1