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 fluted pumpkin seeds flour on the proximate and sensory properties of cooking banana flour biscuits and queens cake for household consumption
https://doi.org/10.31248/RJFSN2019.082 | Article Number: 1647B8511 | Vol.5 (2) - April 2020
Received Date: 08 October 2019 | Accepted Date: 08 January 2020 | Published Date: 30 April 2020
Authors: China, M. A.* , Deedam, N. J. and Olumati, P. N.
Keywords: proximate, Cooking banana, fluted pumpkin, household consumption, sensory properties.
APA STYLE
China, M. A., Deedam, N. J., & Olumati, P. N. (2020). Effect of fluted pumpkin seeds flour on the proximate and sensory properties of cooking banana flour biscuits and queens cake for household consumption. Research Journal of Food Science and Nutrition, 5(2), 30-34.
HARVARD STYLE
China, M. A., Deedam, N. J. and Olumati, P. N. 2020. Effect of fluted pumpkin seeds flour on the proximate and sensory properties of cooking banana flour biscuits and queens cake for household consumption. Research Journal of Food Science and Nutrition, 5(2), Pp. 30-34.
VANCOUVER STYLE
China MA, Deedam, NJ & Olumati PN. Effect of fluted pumpkin seeds flour on the proximate and sensory properties of cooking banana flour biscuits and queens cake for household consumption. Research Journal of Food Science and Nutrition. 2020 Apr 30:5(2): 30-34.
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