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
Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its cooked (amala) paste
https://doi.org/10.31248/RJFSN2018.041 | Article Number: BF1BD39B2 | Vol.3 (3) - June 2018
Received Date: 27 April 2018 | Accepted Date: 23 May 2018 | Published Date: 30 June 2018
Authors: Akinjide O. Akinsola , Victoria O. Segilola , Etuonu S. Oloso and Oludunke J. Durojaiye
Keywords: plantain, African yam beans, composite flour, nutrient dense product, paste, sensory attributes.
APA STYLE
Akinsola, A. O., Segilola, V. O., Oloso, E. S., & Durojaiye, O. J. (2018). Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its cooked (amala) paste. Research Journal of Food Science and Nutrition, 3(3), 31-40.
HARVARD STYLE
Akinsola, A. O., Segilola, V. O., Oloso, E. S. and Durojaiye, O. J. 2018. Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its cooked (amala) paste. Research Journal of Food Science and Nutrition, 3(3), Pp. 31-40.
VANCOUVER STYLE
Akinsola AO, Segilola VO, Oloso ES & Durojaiye OJ. Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its cooked (amala) paste. Research Journal of Food Science and Nutrition. 2018 Jun 30:3(3): 31-40.
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