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 steeping time on the anti-nutrients composition of starch from red and white sorghum cultivars
https://doi.org/10.31248/RJFSN2022.140 | Article Number: BF8808081 | Vol.8 (1) - April 2023
Received Date: 11 March 2022 | Accepted Date: 10 April 2022 | Published Date: 30 April 2023
Authors: Zubair, A. B.* , Femi, F. A. , Maxwell, Y. M. O. and Jiya, M.J.
Keywords: Starch, Anti-nutrients, sorghum., steeping
APA STYLE
Zubair, A. B., Femi, F. A., Maxwell, Y. M. O., & Jiya, M. J. (2023). Effect of steeping time on the anti-nutrients composition of starch from red and white sorghum cultivars. Research Journal of Food Science and Nutrition, 8(1), 1-4.
HARVARD STYLE
Zubair, A. B., Femi, F. A., Maxwell, Y. M. O. and Jiya, M. J. 2023. Effect of steeping time on the anti-nutrients composition of starch from red and white sorghum cultivars. Research Journal of Food Science and Nutrition, 8(1), Pp. 1-4.
VANCOUVER STYLE
Zubair AB, Femi FA, Maxwell YMO & Jiya MJ. Effect of steeping time on the anti-nutrients composition of starch from red and white sorghum cultivars. Research Journal of Food Science and Nutrition. 2023 Apr 30: 8(1): 1-4.
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