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
Effect of processing technique on the proximate composition and sensory properties of tiger nut/dates dry milk substitutes
https://doi.org/10.31248/RJFSN2024.186 | Article Number: 0A2ACE852 | Vol.9 (5) - October 2024
Received Date: 28 September 2024 | Accepted Date: 29 October 2024 | Published Date: 30 October 2024
Authors: O. C. Ijeomah* and J. I. Anyadioha
Keywords: Date, milk substitute, processing technique, tiger nut.
APA STYLE
Ijeomah, O. C., & Anyadioha, J. I. (2024). Effect of processing technique on the proximate composition and sensory properties of tiger nut/dates dry milk substitutes. Research Journal of Food Science and Nutrition, 9(5), 129-135.
HARVARD STYLE
Ijeomah, O. C. and Anyadioha, J. I. 2024. Effect of processing technique on the proximate composition and sensory properties of tiger nut/dates dry milk substitutes. Research Journal of Food Science and Nutrition, 9(5), Pp. 129-135.
VANCOUVER STYLE
Ijeomah OC & Anyadioha JI. Effect of processing technique on the proximate composition and sensory properties of tiger nut/dates dry milk substitutes. Research Journal of Food Science and Nutrition. 2024 Oct 30: 9(5): 129-135.
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