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 malted mung bean and watermelon rind flours supplementation on the nutrient composition, microbiological, physical and sensory properties of wheat flour bread
https://doi.org/10.31248/RJFSN2024.172 | Article Number: D58F0C3F3 | Vol.9 (3) - June 2024
Received Date: 06 March 2024 | Accepted Date: 03 May 2024 | Published Date: 30 June 2024
Authors: J. I. Okoye* and G. N. Mofunanya
Keywords: nutrient composition, supplementation, sensory properties., wheat flour., Bread, mung bean flour, watermelon rind flour
APA STYLE
Okoye, J. I., & Mofunanya, G. N. (2024). Effect of malted mung bean and watermelon rind flours supplementation on the nutrient composition, microbiological, physical and sensory properties of wheat flour bread. Research Journal of Food Science and Nutrition, 9(3), 90-102.
HARVARD STYLE
Okoye, J. I. and Mofunanya, G. N. 2024 Effect of malted mung bean and watermelon rind flours supplementation on the nutrient composition, microbiological, physical and sensory properties of wheat flour bread. Research Journal of Food Science and Nutrition, 9(3), Pp. 90-102.
VANCOUVER STYLE
Okoye JI & Mofunanya GN. Effect of malted mung bean and watermelon rind flours supplementation on the nutrient composition, microbiological, physical and sensory properties of wheat flour bread. Research Journal of Food Science and Nutrition. 2024 Jun 30: 9(3): 90-102.
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