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 different bakery shortenings on quality, storage and sensory properties of cake
https://doi.org/10.31248/RJFSN2024.192 | Article Number: 3D78909A3 | Vol.10 (1) - February 2025
Received Date: 09 December 2024 | Accepted Date: 03 February 2025 | Published Date: 28 February 2025
Authors: Happiness Chidinma EZENWA , Catherine Achese ORISA and Allbright Ovuchimeru AMADI*
Keywords: storage., Quality, sensory properties., Bakery shortenings, cake
APA STYLE
Ezenwa, H. C., Orisa, C. A., & Amadi, A. O. (2025). Effect of different bakery shortenings on quality, storage and sensory properties of cake. Research Journal of Food Science and Nutrition, 10(1), 23-30.
HARVARD STYLE
Ezenwa, H. C., Orisa, C. A. and Amadi, A. O. 2025. Effect of different bakery shortenings on quality, storage and sensory properties of cake. Research Journal of Food Science and Nutrition, 10(1), Pp. 23-30.
VANCOUVER STYLE
Ezenwa HC, Orisa, CA & Amadi AO. Effect of different bakery shortenings on quality, storage and sensory properties of cake. Research Journal of Food Science and Nutrition. 2025 Feb 28: 10(1): 23-30.
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