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 organoleptic characteristics of sausage rolls made from cocoyam and wheat flour enriched with soybean flour
https://doi.org/10.31248/RJFSN2018.057 | Article Number: 9B2403121 | Vol.4 (1) - February 2019
Received Date: 11 December 2018 | Accepted Date: 16 January 2019 | Published Date: 28 February 2019
Authors: Peter-Ikechukwu, A. I. , Ogbuagu J. C. , Osuji, C. M. , Ihediohamma, N. C. , Okafor, D. C.* and Chukwu, M. N.
Keywords: composite flour, soybean., cocoyam, Blends, formulation, sausage roll, wheat.
APA STYLE
Peter-Ikechukwu, A. I., Ogbuagu, J. C., Osuji, C. M., Ihediohamma, N. C., Okafor, D. C., & Chukwu, M. N. (2019). Proximate composition and organoleptic characteristics of sausage rolls made from cocoyam and wheat flour enriched with soybean flour. Research Journal of Food Science and Nutrition, 4(1), 1-11.
HARVARD STYLE
Peter-Ikechukwu, A. I., Ogbuagu, J. C., Osuji, C. M., Ihediohamma, N. C., Okafor, D. C. and Chukwu, M. N. 2019. Proximate composition and organoleptic characteristics of sausage rolls made from cocoyam and wheat flour enriched with soybean flour. Research Journal of Food Science and Nutrition, 4(1), Pp. 1-11.
VANCOUVER STYLE
Peter-Ikechukwu AI, Ogbuagu JC, Osuji CM, Ihediohamma NC, Okafor DC & Chukwu MN. Proximate composition and organoleptic characteristics of sausage rolls made from cocoyam and wheat flour enriched with soybean flour. Research Journal of Food Science and Nutrition. 2019 Feb 28:4(1): 1-11.
Copyright © 2026 Integrity Research Journals. All rights reserved.