[1]
F. F. Akinwande, F. K. Lofinmakin, O. O. Ogundipe, H. T. Olaleye, and T. R. Adewuyi, “Functional, Pasting and Sensory Properties of ‘Ogi’ Enriched with Beetroot”, Direct Res. J. Agric. and Food Sci., vol. 14, no. 1, pp. 108–119, Feb. 2026, doi: 10.4314/drjafs.v14i1.7.