Research Journal of Food Science and Nutrition

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

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Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder

https://doi.org/10.31248/RJFSN2023.163   |   Article Number: 6C3E7F222   |   Vol.9 (1) - February 2024

Received Date: 14 November 2023   |   Accepted Date: 22 February 2024  |   Published Date: 28 February 2024

Authors:  Adeosun, Y. M.* , Koyenikan, O. O. and Yusuf, A.

Keywords: proximate, Quality, tomatoes., Drying, tomato powder

How To Cite Article

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APA STYLE

Adeosun, Y. M., Koyenikan, O. O., & Yusuf, A. (2024). Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder. Research Journal of Food Science and Nutrition, 9(1), 9-14.

 

HARVARD STYLE

Adeosun, Y. M., Koyenikan, O. O. and Yusuf, A. 2024. Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder. Research Journal of Food Science and Nutrition, 9(1), Pp. 9-14.

 

VANCOUVER STYLE

Adeosun YM, Koyenikan OO & Yusuf A. Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder. Research Journal of Food Science and Nutrition. 2024 Feb 28: 9(1): 9-14.

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