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
Comparative studies on sensory attributes of Fresh Composite Puree (FCP), Spray-Dried Composite Powder (SDP) and Freeze-Dried Composite Powder (FDP) produced from some local varieties of mango, orange and watermelon species
https://doi.org/10.31248/RJFSN2024.189 | Article Number: A6D5EDE03 | Vol.9 (6) - December 2024
Received Date: 26 October 2024 | Accepted Date: 26 December 2024 | Published Date: 30 December 2024
Authors: J. A. Ankeli* , O. G. Igbum and F. G. Okibe
Keywords: Maltodextrin, mango, orange, watermelon.
APA STYLE
Ankeli, J. A., Igbum, O. G., & Okibe, F. G. (2024). Comparative studies on sensory attributes of Fresh Composite Puree (FCP), Spray-Dried Composite Powder (SDP) and Freeze-Dried Composite Powder (FDP) produced from some local varieties of mango, orange and watermelon species. Research Journal of Food Science and Nutrition, 9(6), 170-178.
HARVARD STYLE
Ankeli, J. A., Igbum, O. G. and Okibe, F. G. 2024. Comparative studies on sensory attributes of Fresh Composite Puree (FCP), Spray-Dried Composite Powder (SDP) and Freeze-Dried Composite Powder (FDP) produced from some local varieties of mango, orange and watermelon species. Research Journal of Food Science and Nutrition, 9(6), Pp. 170-178.
VANCOUVER STYLE
Ankeli JA, Igbum OG & Okibe FG. Comparative studies on sensory attributes of Fresh Composite Puree (FCP), Spray-Dried Composite Powder (SDP) and Freeze-Dried Composite Powder (FDP) produced from some local varieties of mango, orange and watermelon species. Research Journal of Food Science and Nutrition. 2024 Dec 30: 9(6): 170-178.
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