African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Rheological characteristics and baking quality of flours from Nigerian grown wheat

Gloria Nwakaegho Elemo
  • Gloria Nwakaegho Elemo
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Adetokunbo Adetola Osibanjo
  • Adetokunbo Adetola Osibanjo
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Olubunmi Phebean Ibidapo
  • Olubunmi Phebean Ibidapo
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Akinyele Oluwatosin Ogunji
  • Akinyele Oluwatosin Ogunji
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Wahab Bolanle Asiru
  • Wahab Bolanle Asiru
  • Department of Project Development and Design Federal Institute of Industrial Research, Oshodi, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Turaki Zakari
  • Turaki Zakari
  • Department of Cereal Research, Lake Chad Research Institute, Maiduguri, P. M. B. 1293, Maiduguri, Borno, Nigeria.
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Oluwasina Gbenga Olabanji
  • Oluwasina Gbenga Olabanji
  • Department of Cereal Research, Lake Chad Research Institute, Maiduguri, P. M. B. 1293, Maiduguri, Borno, Nigeria.
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  •  Received: 16 January 2017
  •  Accepted: 27 September 2017
  •  Published: 31 December 2017

How to cite this article

APA /
Elemo, G. N., Osibanjo, A. A., Ibidapo, O. P., Ogunji, A. O., Asiru, W. B., Zakari, T., & Olabanji, O. G. (2017). Rheological characteristics and baking quality of flours from Nigerian grown wheat. African Journal of Food Science, 11(12), 376-382.
Chicago /
Gloria Nwakaegho Elemo, Adetokunbo Adetola Osibanjo, Olubunmi Phebean Ibidapo, Akinyele Oluwatosin Ogunji, Wahab Bolanle Asiru, Turaki Zakari and Oluwasina Gbenga Olabanji. "Rheological characteristics and baking quality of flours from Nigerian grown wheat." African Journal of Food Science 11, no. 12 (2017): 376-382.
MLA /
Gloria Nwakaegho Elemo, et al. "Rheological characteristics and baking quality of flours from Nigerian grown wheat." African Journal of Food Science 11.12 (2017): 376-382.
DOI /
https://doi.org/10.5897/AJFS2017.1565
URL /
https://academicjournals.org/journal/AJFS/article-abstract/31CEF7066645

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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