RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production
https://doi.org/10.31248/RJFSN2022.142 | Article Number: 094E07F24 | Vol.7 (2) - April 2022
Received Date: 02 April 2022 | Accepted Date: 28 April 2022 | Published Date: 30 April 2022
Authors: China, M. A. H. , Amadi, G. A. and Ujong, A. E.*
Keywords: functional, proximate, wheat., flour, sensory, Cookies, pasting
APA STYLE
China, M. A. H., Amadi, G. A., & Ujong, A. E. (2022). Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production. Research Journal of Food Science and Nutrition, 7(2), 59-67.
HARVARD STYLE
China, M. A. H., Amadi, G. A. and Ujong, A. E. 2022. Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production. Research Journal of Food Science and Nutrition, 7(2), Pp. 59-67.
VANCOUVER STYLE
China MAH, Amadi GA & Ujong AE. Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production. Research Journal of Food Science and Nutrition. 2022 Apr 30:7(2): 59-67.
Copyright © 2026 Integrity Research Journals. All rights reserved.