1.Nutritional Evaluation of Yoghurt-Like Product from Baobab (Adansonia digitata) Fruit Pulp Emulsion and the Micronutrient Content of Baobab Leaves

作　　者：Mike Ojotu ;Olaitan ;Ngozi Innocentia 等

出　　处：Advance Journal of Food Science and Technology. 2013 ;5(10):1266-1270.

出版社：MAXWELL Science Publication

文章 ID：88409594

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2.Quality Evaluation of Coffee-like Beverage from Baobab (Adansonia diditata) Seed

作　　者：Olaitan ;Ngozi Innocentia ;Mike Ojotu 等

出　　处：Advance Journal of Food Science and Technology. 2014 ;6(9):1050-1055.

出版社：MAXWELL Science Publication

文章 ID：98176693

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3.Chemical, Lutein and Zeaxanthin Composition of Wheat-yellow Maize Bread for the Prevention of Atherosclerosis

作　　者：Ngozi Innocentia Olaitan ;Theophilus Terhemba Iombor ;Lilian Chioma Ugwu

出　　处：Advance Journal of Food Science and Technology. 2015 ;7(11):827-831.

出版社：MAXWELL Science Publication

文章 ID：103701336

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4.Quality Evaluation of Coffee-like Beverage from Baobab ( Adansonia diditata ) Seed

作　　者：Olaitan ;Ngozi Innocentia ;Mike Ojotu 等

出　　处：Advance Journal of Food Science and Technology. 2014 ;6(9):1050-1055.doi:10.19026/ajfst.6.158

出版社：MAXWELL Science Publication

文章 ID：202431876

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5.Chemical, Lutein and Zeaxanthin Composition of Wheat-yellow Maize Bread for the Prevention of Atherosclerosis

作　　者：Ngozi Innocentia Olaitan ;Theophilus Terhemba Iombor ;Lilian Chioma Ugwu

出　　处：Advance Journal of Food Science and Technology. 2015 ;7(11):827-831.doi:10.19026/ajfst.7.2517

出版社：MAXWELL Science Publication

文章 ID：202432270

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6.Nutritional Evaluation of Yoghurt-Like Product from Baobab ( Adansonia digitata ) Fruit Pulp Emulsion and the Micronutrient Content of Baobab Leaves

作　　者：Mike Ojotu ;Olaitan ;Ngozi Innocentia 等

出　　处：Advance Journal of Food Science and Technology. 2013 ;5(10):1266-1270.doi:10.19026/ajfst.5.3094

出版社：MAXWELL Science Publication

文章 ID：202432935

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