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	1.	Nutritional improvement of plant foods by non-thermal processing. [electronic resource] by Knorr, D Ade-Omowaye, B I O Heinz, V Producer: 20021104 In: The Proceedings of the Nutrition Society vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour. [electronic resource] by Adelakun, O E Oyelade, O J Ade-Omowaye, B I O Adeyemi, I A Van de Venter, M Producer: 20090716 In: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus moench) flour. [electronic resource] by Adelakun, O E Oyelade, O J Ade-Omowaye, B I O Adeyemi, I A Van de Venter, M Koekemoer, T C Producer: 20090519 In: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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