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
Proximate composition, functional and phytochemical properties of pre-heated aerial yam flour
https://doi.org/10.31248/RJFSN2017.035 | Article Number: 143E68F01 | Vol.3 (1) - February 2018
Received Date: 09 December 2017 | Accepted Date: 14 January 2018 | Published Date: 28 February 2018
Authors: Ayo, J. A. , Ojo, M. and Obike, J.
Keywords: Aerial yam, functional, proximate, pre-treatment, phytochemical composition.
APA STYLE
Ayo, J. A., Ojo, M., & Obike, J. (2018). Proximate composition, functional and phytochemical properties of pre-heated aerial yam flour. Research Journal of Food Science and Nutrition, 3(1), 1-8.
HARVARD STYLE
Ayo, J. A., Ojo, M. and Obike, J. 2018. Proximate composition, functional and phytochemical properties of pre-heated aerial yam flour. Research Journal of Food Science and Nutrition, 3(1), Pp. 1-8.
VANCOUVER STYLE
Ayo JA, Ojo M & Obike J. Proximate composition, functional and phytochemical properties of pre-heated aerial yam flour. Research Journal of Food Science and Nutrition. 2018 Feb 28:3(1): 1-8.
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