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 processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties
https://doi.org/10.31248/RJFSN2024.171 | Article Number: 87A331342 | Vol.9 (2) - April 2024
Received Date: 28 February 2024 | Accepted Date: 17 March 2024 | Published Date: 30 April 2024
Authors: Catherine Achese Orisa* , Allbright Ovuchimeru Amadi , Homa Fyne-Akah and Mandah Stella Otito
Keywords: processing methods, African mango, ogbono soup, drawability, Irvingia gabonensis.
APA STYLE
Orisa, C. A., Amadi, A. O., Fyne-Akah, H., & Otito, M. S. (2024). Effect of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties. Research Journal of Food Science and Nutrition, 9(2), 52-60.
HARVARD STYLE
Orisa, C. A., Amadi, A. O., Fyne-Akah, H. and Otito, M. S. 2024. Effect of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties. Research Journal of Food Science and Nutrition, 9(2), Pp. 52-60.
VANCOUVER STYLE
Orisa CA, Amadi AO, Fyne-Akah H & Otito MS. Effect of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties. Research Journal of Food Science and Nutrition. 2024 Apr 30: 9(2): 52-60.
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