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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Bioactive components of malted millet (Pennisetum glaucum), Soy Residue “okara” and wheat flour and their antioxidant properties

Olubunmi Ibidapoa Department of Food Technology, Federal Institute of Industrial Research, Lagos, NigeriaCorrespondence[email protected]
,
Folake Henshawb Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
,
Taofik Shittub Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
&
Wasiu Afolabic Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria
Pages 1886-1898 | Received 05 Jul 2019, Accepted 28 Oct 2019, Published online: 18 Nov 2019

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