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 and sensory assessment of beans pudding prepared using two different cooking methods
https://doi.org/10.31248/RJFSN2019.069 | Article Number: 47CAE8913 | Vol.4 (2) - April 2019
Received Date: 10 April 2019 | Accepted Date: 19 April 2019 | Published Date: 30 April 2019
Authors: Mercy China* , Nua J. Deedam , Patricia Mbah and Christabel Pepple
Keywords: proximate, Beans pudding, dry heat, sensory evaluation, steaming.
APA STYLE
China, M., Deedam, N. J., Mbah, P., & Pepple, C. (2019). Proximate composition and sensory assessment of beans pudding prepared using two different cooking methods. Research Journal of Food Science and Nutrition, 4(2), 58-64.
HARVARD STYLE
China, M., Deedam, N. J., Mbah, P. and Pepple, C. 2019. Proximate composition and sensory assessment of beans pudding prepared using two different cooking methods. Research Journal of Food Science and Nutrition, 4(2), Pp. 58-64.
VANCOUVER STYLE
China M, Deedam NJ, Mbah P & Pepple C. Proximate composition and sensory assessment of beans pudding prepared using two different cooking methods. Research Journal of Food Science and Nutrition. 2019 Apr 30:4(2): 58-64.
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